Mixed fried vegetables and cheeses

Name: Mixed fried vegetables and cheeses
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Cauliflower 1; Broccoli 1; Artichokes 4; Potatoes 3; Zucchini 3; Fine salt to taste; Black pepper to taste; Cow's milk ricotta cheese 1 cup; Caciotta romana cheese 1.75 oz; Provolone cheese 1.75 oz; Nutmeg to taste; Type 00 flour ½ cup; Lemons ½; Flour 3 cups; Water 2 &frac13; cups; Fine salt 1 pinch; Breadcrumbs to taste; Type 00 flour to taste; Egg yolks 3; Fine salt to taste; Black pepper to taste; Vegetable oil to taste

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1016

Calories per serving

Vegetarian

Energy Kcal 1016
Carbohydrates g 100.7
of which sugars g 7.7
Protein g 27.5
Fats g 55.9
of which saturated fat g 13.23
Fiber g 10.2
Cholesterol mg 169
Sodium mg 835

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 6
Cost: Average

PRESENTATION

Fritto misto di verdure e formaggi is such a fun dish—really, it's a delicious way to enjoy veggies, even for the pickiest eaters. In Italy, you'll often see this as an antipasto italiano or sometimes even a main course. Why? Because of its versatility. Depending on the season, you might find artichokes, zucchini, and eggplant as the stars, each getting that crispy treatment. And biting into these golden pieces? Well, it reveals a tender inside, surrounded by that satisfying verdure fritte crunch. Plus, you've got these really good formaggi fritti—breaded cheese bites that are gooey inside and crunchy outside, making them really really good.

Across Italy, every family seems to add their own twist to the ricetta fritto misto. I mean, in colder months, some might use cabbage and carrots, while others prefer zucchini and peppers during the summer. It's kinda adaptable that way. The classic pastella per fritto misto makes a light batter that puffs up around the veggies, while the breaded cheese throws in a salty kick. Kids love it—probably because the veggies hide under that crispy layer, letting everyone pick their favorite bites. And the sauce? It's perfect for dipping.

Whether served as a shared platter or as a side dish, this is a meal that brings people together at the table—no question. The fun is experimenting with different combos—maybe a tangy cheese or fresh local greens. No matter how you prepare it, this frittura di verdure and cheese mix shows why cucina italiana tradizionale makes simple ingredients taste fantastic. For real, it's all about creativity and making the most of fresh produce. So next time you're craving something everyone will love, give fritto misto di verdure e formaggi a try and enjoy the flavors of Italy right in your own kitchen. Can't go wrong with this one.

INGREDIENTS

1016

Calories per serving

Cauliflower 1

Broccoli 1

Artichokes 4

Potatoes 3

Zucchini 3

Fine salt to taste

Black pepper to taste

Cow's milk ricotta cheese 1 cup (250 g)

Caciotta romana cheese 1.75 oz (50 g)

Provolone cheese 1.75 oz (50 g)

Nutmeg to taste

Type 00 flour ½ cup (70 g)

Lemons ½

for the batter: Flour 3 cups (370 g); Water 2 ⅓ cups (550 g); Fine salt 1 pinch

for the breading: Breadcrumbs to taste; Type 00 flour to taste; Egg yolks 3; Fine salt to taste; Black pepper to taste

for frying: Vegetable oil to taste

Preparation

How to prepare Mixed fried vegetables and cheeses

To prepare the mixed fried vegetables and cheeses, start by preparing the vegetables: clean and cut the cauliflower and broccoli into small pieces 1, cook the broccoli in boiling water for 3 minutes 2 and the cauliflower for 5 minutes; they should remain crunchy. Slice the potatoes thinly 3 and cook them for 1 minute in salted boiling water.

Now clean the artichokes following the instructions you can How to clean artichokes, cut them into quarters and place them in a bowl with lemon water to prevent them from turning brown 4. Wash the zucchini and slice them thinly 5. At this point, prepare the cheeses: in a large bowl, place the ricotta, finely sliced caciotta slices, and 2 tablespoons of grated provolone, flour, salt, pepper, and nutmeg 6

and mix everything 7 to form balls of about 0.5 oz each 8. Finally, slice the remaining provolone 9. Prepare the ingredients for breading: in a bowl, beat the egg yolks with salt, and place flour and breadcrumbs on two large trays.

Start by breading the cheeses: pass them in the flour 10, then in the egg 11, and finally in the breadcrumbs 12 and set them aside.

Continue similarly with half of the artichokes 13. Now prepare the batter: in a bowl, pour the water and gradually add the flour, mixing with a whisk to avoid lumps 14, let the batter rest in the refrigerator for about half an hour. Everything is ready for frying: place a large pan with plenty of vegetable oil on the stove, as soon as the oil is hot, start frying the potatoes first 15 and then let them dry on absorbent paper.

Dip the cauliflower bites 16, broccoli, zucchini, and the remaining artichokes in the batter, fry them 17, and let them dry. Finish frying with the breaded cheeses and artichokes. Make sure to dry all the vegetables and cheeses on a sheet of absorbent paper to remove excess oil 18. Serve the hot and crispy fried vegetables and cheeses immediately!

For the translation of some texts, artificial intelligence tools may have been used.

Mixed fried vegetables and cheeses

PRESENTATION

INGREDIENTS

How to prepare Mixed fried vegetables and cheeses

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