Fritto Misto of Ramps, Asparagus, Fiddleheads with Citrus Mint Aioli

4 C. canola oil

2 C. all-purpose flour

¼ cup cornstarch

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

Zest of 1 lemon

Zest of 1 lime

½- 1 cup ice cold club soda, diluted with 2 T. lemon juice

1 ½ to 2 pounds mixed fiddleheads, ramps (or green onions) and asparagus, cleaned and dried

Maldon salt, to season

Citrus Mint Aioli, to serve (recipe follows)

 

Place the oil in a 6- to 8-quart pot and heat it to 375ËšF. In a large bowl, sift together the all-purpose flour, cornstarch, baking soda, and baking powder. Add salt and citrus zest and mix well. Slowly add in water or club soda until the consistency is like a loose pancake batter. Once the oil has come to temperature, working with a few pieces of the vegetables at a time, dip them into the batter, coating them well and letting the excess drip off, before adding to hot oil. Working in batches, place vegetables in oil, being careful not to overcrowd the pot and fry until golden brown, 2 to 3 minutes. Using a slotted spoon, remove the vegetables and place on a paper towel-lined baking sheet. Sprinkle with maldon salt. Hold in a warm place while frying the rest of the vegetables. Be sure to bring the oil back up to temperature before adding the next batch. Serve warm with the citrus mint aioli.

 

Citrus Mint Aioli

 

2 cloves garlic, chopped

1 tsp. kosher salt

1 large egg

1 large egg yolk

¼ cup fresh mint, chopped

Juice and zest of 1 lemon

Juice and zest of 1 lime

½ cup canola oil

½ cup extra virgin olive oil

 

Place garlic, salt, egg and egg yolk in a blender and blend until smooth. Add mint and combine. Slowly stream in half the oil and then add citrus juice and zest and then continue to add the rest of the oil until thick and emulsified. Adjust with salt, if needed. Serve with fritto misto.