Just two days left in April which means only two days left to try a few more of Keller’s recipes from ad hoc at home.  It’s been fun cooking through Thomas Keller’s book.  I still have several recipes marked but not as many as it was.


Last night I tried fritto misto. Defined it merely refers to small morsels of meat, seafood, or vegetables coated with batter and deep fried. Here in the south we deep fry anything but you won’t see deep fried veggies on any menu of Southern food.

This reminded me a lot of tempura frying.  The batter is a little heavier but the results are about the same.  In the recipe Keller lists 1 1/2 cups cold water.  I found it worked better with just a little more water for a thinner batter, but your choice.  The broccolini fried up the best. With the thin ‘branches’ there was more batter in between for fry up.


This was so good!  The veggies came out crispy but sogged up quickly if they weren’t eaten right away.  My one tip for you:  Don’t drain them on paper towels as Keller suggests but on a wire rack OVER paper towels.  They don’t get soggy as quickly.

The eggplant and squash were also very tasty.

Keller lists several choices to fry including carrots, fennel, mushrooms, and calarari rings. All of these would be great.

The recipe is on page 173 of ad hoc but I also found it HERE (if it comes up).

I’m linking this post with Cookbook Countdown hosted by Kitchen Flavours and Emily’s Cooking (Makan2).