Fritto Misto w Mole Aioli

Move over charcuterie board, there's a new spread in town 

For Mole Aioli

Makes 1 cup

Ingredients:

2 cloves, garlic

1 tsp dijon mustard

2 tbsp mole negro starter

1 tbsp lime juice

1 egg

½ tsp salt

⅔ cup grapeseed oil

Directions:

1. Add all the ingredients, except the oil, to a food processor or blender.
2. Turn on the processor or blender and slowly drizzle in the oil. The mixture should thicken and reach a velvety texture.

For The Vegetable Batter:

Ingredients:

¾  cup sweet rice flour + 1 cup

¼ cup all purpose flour

½ tsp salt

⅛ tsp ground black pepper

1 egg

¾ cup sparkling water

1 tbsp vodka

Directions:

1. Add all ingredients to a bowl and mix thoroughly until no more lumps remain. Let the mixture rest for 15 minutes in the refrigerator before use. The batter should have a consistency of slightly runny pancake batter.

For Fritto Misto:

1. Pick out your choice of seasonal vegetables (i.e. bok choy, broccoli, turnip, mushroom, artichoke). For vegetables that require a longer cooking time, cut into bite sized pieces and cook ahead of time.
2. In a bowl, add a cup of sweet rice flour and coat all vegetables once at a time. Onced dredged in flour, add the vegetables to the batter.
3. In a large heavy pot, add peanut, or other frying oil and allow to reach a temperature of 370 degrees. Add in the vegetables one at a time and fry until golden brown. Remove from the oil and place the vegetables on a paper towel lined place. Season with salt immediately. Serve with aioli and lemon wedges.