Fritto Misto

Ingredients

• 2 teaspoons finely grated lemon zest plus 4 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, grated
• 1 large egg yolk
• Kosher salt and freshly ground black pepper
• 3/4 cup olive oil
• Canola oil, for deep-frying
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 cup rice flour
• 1/2 teaspoon baking powder
• Kosher salt
• 1 1/2 cups dry white wine
• 2 tablespoons soda water
• 6 ounces kabocha squash (half of 1 small squash), thinly sliced into half-moons
• 6 ounces peeled and deveined large shrimp
• 6 ounces calamari, tentacles and sliced bodies
• 1/3 cup fresh parsley leaves and tender stems
• 1/3 cup fresh sage leaves
• 1 medium head fennel, thinly sliced and core kept intact
• 1 small zucchini, thinly sliced crosswise into rounds
• 1 lemon, thinly sliced crosswise into rounds
• Kosher salt

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