Southern Fritto Misto Platter | #site_title

Name: Southern Fritto Misto Platter | #site_title
Ingredients: ½ cup cornstarch; 1 cup flour; 1½ cups Mountain Valley Spring Water; Sliced vegetables (Dissen suggests cooked sweet potatoes, broccoli, spring onions, onion rings, wild ramps, mushrooms); 2 pounds shrimp, peeled and deveined; Kosher salt, to taste; Ground black pepper, to taste; 3 ramps, leaves and bulbs separated; 2 tablespoons vegetable oil; 1 cup Duke's Mayonnaise; 1 tablespoon lemon juice; Black pepper, to taste

thelocalpalate.com

This fritto misto from chef William Dissen pairs the Italian snack with a ramp aïoli. Using high-quality sparkling water is key to the crispy tempura shell.

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Ingredients

½ cup cornstarch
1 cup flour
1½ cups Mountain Valley Spring Water
Sliced vegetables (Dissen suggests cooked sweet potatoes, broccoli, spring onions, onion rings, wild ramps, mushrooms)
2 pounds shrimp, peeled and deveined
Kosher salt, to taste
Ground black pepper, to taste
3 ramps, leaves and bulbs separated
2 tablespoons vegetable oil
1 cup Duke's Mayonnaise
1 tablespoon lemon juice
Black pepper, to taste