Fall Vegetable Fritto Misto with Lemon Gremolata and Green Goddess - Corner 103

Ingredients

• 1 cup flour for batter +1/4 cup flour for dusting vegetables
• 1 cup superfine semolina flour
• 1 ½ tbsp baking powder
• 1 teaspoon salt
• 1 cup cold sparkling water
• 3 tablespoons extra virgin olive oil
• Salt and pepper to taste
• 5 cups of canola oil for frying
• 1 cauliflower
• 1 head fennel
• 1 bunch brocolini, hardy ends removed and cut in half
• ½ lb mushrooms, quartered
• 1 delicatta squash, inside seeds removed and thinly sliced
• 1/2 cup mayonnaise
• 1/3 cup buttermilk
• 1/4 cup chopped fresh chives
• 1/4 cup coarsely chopped flat-leaf parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon fresh lemon juice
• 2 anchovy fillets packed in oil (drained, chopped)
• 1 chopped garlic clove
• Kosher salt and freshly ground black pepper
• Zest and juice of 1 Lemon
• 1/4 cup mixed olives, pits removed and finely chopped
• 1 shallot, minced
• ¼ cup lemon olive oil, to cover
• 2 tbsp fresh herbs (tarragon, parsley chives), finely chopped