Deep-frying is an old Roman Jewish tradition. In the past cooks known as friggitori sold crisp, piping-hot vegetables from street stands. Today, most of the restaurants in the ghetto offer some form of fritto misto. Rice croquettes and little deep-fried ovolini of fresh mozzarella, apples, even pieces of soaked salt cod, are sometimes added to this vegetable mélange. Serve with lemon wedges to cut the richness.
Prepare all the vegetables as directed and set aside.
To make the batter, in a bowl, combine the flour, salt, baking soda, olive oil, vinegar, and enough water to make a smooth, dense batter.
In a deep-fat fryer, deep frying pan, wok, or saucepan, pour in oil to a depth of
© 1998 Joyce Goldstein. All rights reserved.