Name: Fritto Misto of Ligurian Vegetables
Ingredients: 2 qt Extra virgin olive oil; 1 Egg; 1 c Flour; 1 c Water; 2 tb Extra virgin olive oil; 2 Cloves garlic; sliced paper thin; 1/4 c Raw cauliflower; in 1/4" slices; 1/4 c Raw zucchini; in 1/4" slices; 1/4 c Raw japanese eggplant; in 1/4" slices; 1/4 c Raw fennel; in 1/4" slices; 6 Zucchini flowers; 1 Portobello mushroom; in 1/4" slices; 2 Lemons; in wedges; Salt and pepper; to taste

I am afraid there are Calvinists, who, while they account it a proof of their humility that they are willing in words to debase the creature, and to give all the glory of salvation to the Lord, yet know not what manner of spirit they are of. Whatever it be that makes us trust in ourselves that we are comparatively wise or good, so as to treat those with contempt who do not subscribe to our doctrines, or follow our party, is a proof and fruit of a self-righteous spirit. Self-righteousness can feed upon doctrines, as well as upon good works; and a man may have the heart of a Pharisee, while his head is stored with orthodox notions of the unworthiness of the creature and the riches of free grace.

John Newton

CATEGORY	CUISINE	TAG	YIELD
Eggs	Ligurian		4	Servings

INGREDIENTS

2	qt	Extra virgin olive oil
1		Egg
1	c	Flour
1	c	Water
2	tb	Extra virgin olive oil
2		Cloves garlic; sliced paper thin
1/4	c	Raw cauliflower; in 1/4" slices
1/4	c	Raw zucchini; in 1/4" slices
1/4	c	Raw japanese eggplant; in 1/4" slices
1/4	c	Raw fennel; in 1/4" slices
6		Zucchini flowers
1		Portobello mushroom; in 1/4" slices
2		Lemons; in wedges
		Salt and pepper; to taste

INSTRUCTIONS

Heat oil to 375 degrees F.
In a mixing bowl, mix together egg, flour, water, oil and garlic and whisk
until smooth. For one portion, dip one piece of each vegetable into batter
and drop into hot oil. Cook until dark golden brown and remove with
strainer to paper towels and drain. Serve hot with lemon wedges and salt
and pepper.
Yield: 6 servings as antipasto
Recipe by: MEDITERRANEAN MARIO #ME1A07
Posted to MC-Recipe Digest V1 #1000 by Sue <suechef@sover.net> on Jan 10,
1998

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