Fritto Misto di Verdura (Mixed Fried Vegetables)

Ingredients

• 1 head broccoli cut into thin spears
• 2 cups cornstarch 
• 2 quarts olive oil extra virgin for frying
• 0.3 pound green beans 
• 3  lemons cut into wedges
• 0.3 pound peas in pod sweet
• 6 servings salt to taste
• 1 bunch scallions 
• 1  summer squash cut into 1/ rounds
• 1  bell pepper sweet yellow cored cut into 1/ strips
• 1  zucchini cut into 1/ rounds

Equipment

• bowl
• frying pan
• paper towels
• sieve

Directions

1. Heat the oil in a deep pan with a basket until just smoking. In a wide, shallow bowl, mix half the vegetables and 1/3 of the lemon wedges.
2. Sprinkle with 1 cup cornstarch and toss quickly with hands to coat. Toss into a large strainer with a handle and bat against hands to remove excess cornstarch. Drop the coated vegetables and lemons into the oil and cook until golden brown and crispy (about 2 minutes).
3. Remove to a plate lined with paper towels to drain. Immediately repeat with the 1/3 of the remaining lemons and all remaining vegetables. Season the hot fried foods with salt and serve immediately with fresh lemon wedges.