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    Fritto Misto Of Herbs With Anchovy, Mint And Basil Dressing

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    Fritto Misto Of Herbs With Anchovy, Mint And Basil Dressing

    The Italians seem to deep-fry almost anything and at Petersham we follow their example. We’ve tried all sorts, from figs to bitter winter salad leaves. Though deep-frying may sound heavy, it needn’t be – the trick is to make the lightest possible batter and only use clean, neutral-tasting oil; l prefer corn oil. This dish is delicious served with drinks before dinner.

    • Preparation time: 25 minutes
    • Cooking time: 4 minutes
    • Total time: 29 minutes 30 minutes

    Serves: 6


    • Anchovy, mint and basil dressing
    • 15g Mint, leaves only
    • 15g Basil, leaves only
    • 1 tbsp Red wine vinegar
    • 4 Anchovies in oil
    • 80ml Extra virgin olive oil
    • Fritto misto
    • 300g Plain flour
    • 2 Egg whites
    • 300ml Sparkling water
    • Corn oil, for deep frying
    • 75g Soft, fresh herbs, such as sage, flat-leaf parsley, mint or other garden herbs
    • 1 Unwaxed lemon, cut into wedges


    1. To make the dressing, pulse the mint and basil leaves in a food processor with the vinegar and anchovies. Slowly pour in the oil through the funnel. Season with pepper.
    2. Place the flour and egg whites in a bowl and whisk together. Pour in the sparkling water. Do not season as salt prevents the batter from staying crisp. Cover and set aside for up to 2 hours until ready to use.
    3. Fill a saucepan one third full of oil and heat to 190°C, the point at which a drop of batter rises to the surface and sizzles. Dredge a medium-sized sprig of each herb through the batter, shaking off any excess. Repeat this process with another 3 sprigs and drop all 4 into the oil. Cook for 1 minute or until golden brown. Remove and drain on kitchen towel. Keep warm in the oven while you cook the rest. Place on a plate, season with salt, drizzle over the sauce and serve with lemon wedges.

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    Drinks recommendation

    The Corker recommends- There’s no more stylish
    partner to these elegantly crisp herbs and their sea-savoury dressing than deeply flavoured rosé Champagne.


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