Fritto Misto

As a small child fritto misto was something that I loved.  What child doesn't like anything battered and deep-fried? But for some reason my grandad hated this meal so we didn't eat it as often as I would like.  You can choose what you want to dip in the batter but we always had vegetables. Prawns and fish work just as well.

Batter
 I cup of self-raising flour
I tablespoon of olive oil
Sunflower oil for deep frying

Sauce
2 tablespoons of balsamic vinegar
1 jalapeño chilli
2 sage leaves
2 basil leaves

Method
Cut up any vegetables you have to hand into strips. Artichokes, aubergines and peppers work particularly well with this dish.
Mix the self-raising flour, olive oil and enough warm water to make a batter the consistency of single cream.
Heat the sunflower oil in a pan - not too hot, just enough to gently fry the vegetables.
Dip the vegetables in the batter and fry for about four minutes.  You don't want the batter to go brown.
Cut up the sage and basil leaves and dice up the chilli finely, then mix with the balsamic vinegar.
Drain the vegetables off on a kitchen towel and put on a plate.  Then just drizzle the sauce lightly over the vegetables.

Buon Appetito!