Courgette, mushroom and aubergine fritto misto recipe

Prepare: less than 30 mins
Cook: no cooking required
Serve: Serves 2

Crisp fried courgettes, mushrooms and aubergine are served with Parmesan, sage, truffle honey, lemon wedges and a simple courgette and rocket salad. You’ll need a deep-fat fryer.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the fritto misto

1 courgette, cut into fine strips
8 Paris brown mushrooms, halved
1 aubergine, thinly sliced
300ml/10fl oz whole milk
200g/7oz ‘00’ flour
vegetable oil, for deep-frying, quantity to be confirmed
salt and freshly ground black pepper

To garnish

30g/1oz Parmesan (or alternative vegetarian hard cheese), grated
6 sage leaves, deep-fried
1 tbsp truffle honey
2 lemons, cut into wedges

For the courgette and rocket salad

1 green courgette, thinly sliced
1 yellow courgette, thinly sliced
1 bunch rocket
2 tbsp olive oil
1 tbsp white wine vinegar

To garnish

30g/1oz grated Parmesan
6 sage leaves, deep fried
1 tbsp truffle honey or runny honey
2 lemons, wedged

Method

For the fritto misto, heat a deep-fat fryer to 180C. CAUTION: hot oil can be dangerous. Do not leave unattended.
Put the milk in a shallow bowl. Put the flour in a separate shallow bowl and season with salt and pepper.
Dip the courgette, mushrooms and aubergine in the milk, then coat in the seasoned flour. Deep-fry in batches until crisp and golden, this will take 2-3 minutes. Drain on kitchen paper.
To make the courgette and rocket salad, put the courgettes and rocket in a bowl and toss together.
To serve, pile the fried vegetables on a serving plate. Scatter over the Parmesan and fried sage leaves, then drizzle with the truffle honey. Serve with lemon wedges and the courgette and rocket salad alongside.