Spring vegetable fritto misto with beer batter

Prepare the vegetables by trimming the asparagus, peeling the baby carrots, and cutting the broccoli rabe and fennel into bite-sized pieces.

Make a light beer batter to coat the vegetables.

Heat olive oil in a pan for frying.

Dip the prepared vegetables into the beer batter and carefully place them in the hot oil.

Pan-fry the battered vegetables until golden and crispy.

Remove from the oil and drain on paper towels.

Serve the fritters hot with a squeeze of fresh lemon juice.

Equipment Needed

Spice Level:

Dietary