Name: Roba Fritta (Mixed Fry)
Yield: Serves 6
Cuisine: Italian
Ingredients: Pinch of baking soda; 2 onions, sliced and soaked in cold water for 30 minutes to sweeten; 1 small head broccoli, trimmed into florets; Vegetable or olive oil for deep-frying; 1 teaspoon salt; 2 tablespoons red wine vinegar; 1 eggplant, peeled, sliced, salted, drained for 30 minutes, rinsed and dried; 1 small butternut squash, peeled, seeded, and sliced; 2 potatoes, peeled and sliced; 1 or 2 parsnips, peeled and sliced; About 3 cups water; 3 tablespoons olive oil; 1 small cauliflower, trimmed into florets; 3½ cups all-purpose flour; 3 artichokes, pared to the heart, sliced or quartered, and placed in lemon water until needed; 3 zucchini, sliced or cut into batons, salted, drained for 30 minutes, rinsed, and dried

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cucina Ebraica

By Joyce Goldstein

Published 1998

About

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.