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.
Serves: 6
Ingredients
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
Method
- 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.
- 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.
- 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.
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.