Autumn Fritto Misto - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This starter relies on seasonal produce to shape its personality. This means apples, mushrooms, and zucchini, fried in a batter made extra-light and crisp by adding sparkling wine and whipped egg white. The fritto misto is best eaten hot from the pan, per
Ingredients
- 1 head cauliflower
- vegetable oil
- 1 1/2 c. all-purpose flour
- 3/4 c. cold club soda
- 1/2 c. cold sparkling white wine
- 1 large egg white
- 1 medium zucchini
- 1/2 lb. cremini mushrooms
- 1 red apple
Instructions
- Set a steamer basket over 1/2-inch of water in a medium saucepan. Cover and bring the water to a boil. Add the cauliflower, cover, and steam over moderately high heat until crisp-tender, about 1 minute. Transfer the cauliflower to a plate and pat dry.
- In a large saucepan, heat 2 inches of vegetable oil to 400 degrees F. Line a large rimmed baking sheet with paper towels. In a large bowl, whisk the flour with 1 teaspoon of salt. Add the club soda and sparkling wine and whisk until the batter is smooth. In a medium stainless steel bowl, beat the egg white until firm peaks form. Fold the egg white into the batter.
- Working in batches, dip the zucchini, mushrooms, and apple in the batter, letting any excess batter drip back into the bowl; add to the hot oil and fry, turning once, until golden brown, about 2 minutes per batch. Using a slotted spoon, transfer the fritto misto to the paper towels and season with salt. Serve right away.
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