Fritto Misto

Deep-fried Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

Elizabeth David’s recipe for batter is the best we know. It differs from traditional Italian batters in that it only uses egg whites and is therefore exceptionally light.


  • 12 male zucchini flowers
  • 2 aubergines, sliced into 1 cm (½ in) rounds
  • 3 zucchini, trimmed and cut into quarters lengthways</


To make the batter, sieve the flour into a large bowl. Pour the olive oil into a well in the centre and slowly stir with a wooden spoon to combine the flour into the oil. Add a little warm water until the batter is the consistency of double cream. Season and let stand for at least 2 hours in a cool place.

Prepare the zucchini flowers by removing the stamens and spiky sepals.