Vegetable Fritto Misto

Instructions

1. Prepare the vegetables
   Wash and cut all vegetables according to the ingredient list. Pat them thoroughly dry with paper towels. Any moisture will cause the oil to splatter during frying.
2. Make the batter
   In a large bowl, whisk together the flour, baking powder, and salt. Gradually add the ice-cold sparkling water, whisking until just combined. The batter should be slightly lumpy and have the consistency of heavy cream. For best results, prepare the batter just before frying.
3. Heat the oil
   In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a kitchen thermometer to monitor the temperature carefully throughout the frying process.
4. Fry in batches
   Working in small batches to avoid overcrowding, dip the vegetables into the batter, allowing excess to drip off. Carefully lower them into the hot oil and fry until golden and crisp, about 2-3 minutes. Begin with the firmest vegetables (cauliflower) and end with the most delicate (sage leaves).
5. Drain and season
   Using a slotted spoon or spider strainer, transfer the fried vegetables to a wire rack or paper towel-lined baking sheet. Immediately sprinkle with salt while still hot.
6. Serve immediately
   Arrange the fritto misto on a serving platter, garnish with lemon wedges, and serve immediately while still hot and crispy. Offer marinara sauce or aioli on the side for dipping if desired.