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.