Photograph by Bobby Fisher Food Styling by Maggie Ruggiero Prop Styling by Sarah Cave


Molto Fritto Misto

Amuse-Bouche from Issue 10 – Winter 2017 – Sin

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

  • 1 cup cornstarch
  • tsp baking powder
  • 1 tsp salt
  • cups white or brown rice flour, divided
  • ¼ to ⅓
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    medium ground cornmeal (we like Bob’s Red Mill)
  • cups club soda
  • flaky salt, to garnish

  • 4 to 6 cups vegetable oil
  • 6 cups mixed vegetables, such as: broccoli florets; torn purple kale; thinly sliced lemon half-moons; halved cremini mushrooms; and ¼-inch thick slices of zucchini, delicata squash, and white onion rings
  • ½ lb whole-milk mozzarella, torn into 1½-inch pieces (optional)

  • 1

    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.

  • 2

    Heat a pot with 2 inches of oil over medium-high heat to 375°F. Set a cooling rack over a rimmed baking sheet.

  • 3

    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.