Autumn Fritto Misto
"Antonio Ciminelli prepares this starter year-round with whatever produce is in season. In the fall, that means apples, mushrooms and late-harvest zucchini, fried in a batter made extra-light and crisp by adding sparkling wine and whipped egg white. The fritto misto is best eaten hot from the pan, perhaps served in a paper cone...."
INGREDIENTS
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1 medium zucchini, cut into 1/2-inch-thick sticks
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3/4 cup cold club soda
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Salt
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1 1/2 cups all-purpose flour
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1 large egg white
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Vegetable oil, for frying
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1 red apple, cored and cut into thin rounds or 1/2-inch-thick sticks
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1/2 cup cold sparkling white wine, such as Prosecco
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One 3/4-pound head of cauliflower, cut into 1-inch florets
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1/2 pound cremini mushrooms, stems trimmed and caps halved
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