Ingredients
2ozfennel bulb
2ozbutternut squash
2ozred onion
2ozzucchini
3ozcalamari rings and tentacles
3ozshrimps,small
½cupcornmeal or fine polenta
2cupwondra instant blending flour
2cupclub soda
4tbspcornstarch
6cupvegetable oil
lemon wedges
marinara sauce,for dipping
Preparation
Prepare the vegetables and clean the seafood. Mix together the cornmeal and Wondra flour and set aside in a large bowl. Make a slurry out of the club soda and cornstarch and set aside in another large bowl.
Heat the vegetable oil in a deep skillet or saucepan to a temperature of 350 degrees F. Line an ovenproof dish with some paper towels and turn the oven on warm.
Working quickly and carefully, dredge the fennel in the slurry and lift it out to drain off excess. Then dredge the fennel in the cornmeal and flour mixture.
Shake off all of the excess flour and fry in the hot oil until crispy and golden. Drain the oil from the fennel strips, and salt them lightly.
Spread them out on the paper towels and keep them warm in the oven. Continue with the remaining vegetables until they are all fried, then finish with the shrimps and then finally the calamari.
When everything is fried, gently mix everything together on a warm platter and serve immediately. Serve with wedges of lemon and a bowl of warm marinara sauce.
