Fritto Misto Alla Piemontese

Ingredients

Vegetable oil

for frying

Salt

to taste

Lemon

1, cut into wedges for serving

Eggs

2, large

All-purpose flour

1 cup

Apples

2, peeled and sliced

Artichokes

2, cut into wedges

Lamb chops

4, trimmed

Chicken liver

8 oz, cleaned

Veal sweetbreads

8 oz, cleaned and trimmed

Instructions

1. Begin by cleaning the veal sweetbreads and chicken livers, removing any membranes or veins for a tender bite.
2. Cut the artichokes into wedges and the apples into even slices to ensure they cook evenly.
3. In a mixing bowl, prepare the batter by whisking together the flour, eggs, and a pinch of salt. Gradually add enough water to achieve a thin, smooth batter that coats the back of a spoon.
4. Dip the sweetbreads, chicken livers, lamb chops, artichokes, and apple slices into the batter, ensuring they are fully coated for that perfect crunch.
5. In a deep fryer or large, deep saucepan, heat the vegetable oil to 180°C (350°F). To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
6. Fry the battered ingredients in small batches to avoid overcrowding, cooking for about 3-4 minutes until golden brown and crispy. Turn occasionally for even cooking.
7. Once cooked, use a slotted spoon to remove the fritto misto and drain on paper towels. Season with a little more salt while still hot.
8. Serve the Fritto Misto alla Piemontese immediately, garnished with fresh lemon wedges to add a zesty kick.