Too much of a good thing? Never.Gather Journal Molto Fritto Misto
In The Paradox of Choice, Barry Schwartz argues that a dizzying array of choices chips away at our happiness—that more is not actually more. Our cornucopia of fried goodness with not one, but two dipping sauces, proves him wrong; we think it’s good for the psyche and the belly.
serves 4 to 6
Whisk cornstarch, baking powder, salt, 2 cups rice flour, and 2 Tbsp cornmeal in a large bowl. Whisk in club soda until the mixture is the consistency of loose pancake batter. If too thin, whisk in rest of cornmeal. Place remaining ¾ cup rice flour in a shallow bowl.
Heat a pot with 2 inches of oil over medium-high heat to 375°F. Set a cooling rack over a rimmed baking sheet.
Working in batches using 1 vegetable at a time, dredge a handful in rice flour and dip into batter to coat. Use a pair of chopsticks or tongs to lower into hot oil and fry until light golden and puffed, 1½-2 minutes. Transfer to rack. If frying cheese, fry after vegetables, skipping flouring and using batter only, for 30-45 seconds. To serve fritto misto, reheat all of it in a 375°F oven for about 7 minutes.
Parsley-Caperberry Vinaigrette Dip
Pulse in food processor until chunky: 2 cups parsley leaves, 10 oz drained caperberries (stems removed) 2 cloves garlic, zest from 1 lemon, 1 tsp lemon juice, ¼ tsp black pepper and ¼ tsp red chili flakes. Drizzle ⅔ cup olive oil into parsley mixture while pulsing just until combined. Makes 1 cup.
Creamy Horseradish Dip
Stir together ½ cup Greek yogurt, ¼ cup creamy horseradish, ¼ cup mayonnaise, and 1 Tbsp stone ground mustard. Makes 1 cup.