RECIPES

To make the batter, sift the flour into a bowl. Sprinkle on the yeast then whisk in the warm water and yoghurt to form a batter. Stir in the saffron liquid and salt, then cover and leave to stand for at least 2 hours or up to 12 hours.
When ready to cook, pour vegetable oil into a small, heavy-based saucepan or a deep-fryer to a depth of 5 cm and heat to 190°C.
Dip the vegetable slices, one kind at a time, into the batter then slip them straight into the oil. Fry until crisp and golden brown; the time will vary from seconds (in the case of leaves) to a few minutes for most of the vegetable. Drain on kitchen paper.
Stir the zhoug into the yoghurt and drizzle with the olive oil.
Serve the fritto misto piping hot, with a sprinkling of salt and the spicy sauce for dipping.
NOTE:
If you don’t have a candy thermometer, the oil will have reached the correct temperature when it is shimmering, and when a blob of batter sizzles up to the surface and turns a pale golden brown in about 20 seconds.
NOTE:
To make the zhoug, crush seeds from 4 cardamom pods, 1 teaspoon black peppercorns and 1 teaspoon caraway seeds in a mortar then sift to remove any large bits. Put 4-6 deseeded small red chillies, 2 cups fresh coriander sprigs, 6 garlic cloves, 1/4 teaspoon salt and a splash of water into a food processor and whiz to a paste. Mix in the spices then transfer to a jar. Cover the surface with a thin layer of olive oil and seal.

https://www.cooked.com/uk/Greg-Malouf/Hardie-Grant-Books/New-Feast/Fritters/Vegetable-fritto-misto-in-saffron-yeast-batter-recipe