Italian · Dinner
Fried Mixed Meats and Vegetables (Gluten-Free)
Shallow-fried bite-sized portions of pork tenderloin, chicken thigh and shrimp, each coated in seasoned gluten-free rice flour alongside zucchini and cauliflower florets. Golden and crisp, finished with fresh lemon and parsley in the style of Italian fritto misto.
$8
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.3gProtein
28.9gFat
41.8gCarbs
2.6gSugar
3.9gFiber
847mgSodium
276mgChol
4.9gSat Fat
980mgPotassium
70mgCalcium
3.4mgIron
1.6mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat pork, chicken and shrimp dry. Slice pork and chicken thinly, peel and devein shrimp, slice zucchini into rounds, and separate cauliflower into small florets.
2
Dredge
Whisk rice flour, cornstarch, salt, pepper and smoked paprika together, then coat pork, chicken, shrimp, zucchini and cauliflower evenly.
3
Fry
Heat vegetable oil in a medium skillet over medium-high heat until shimmering. Fry cauliflower and zucchini for 3 to 4 minutes per side until golden and tender-crisp, then set aside.
4
Fry
In the same oil over medium-high heat, fry pork and chicken for 3 to 4 minutes per side until deeply golden and cooked through, then add shrimp and fry 1 to 2 minutes per side until opaque and crisp.
5
Plate
Transfer all fried pieces to a paper towel to drain briefly. Arrange on a plate, scatter with parsley, and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g pork tenderloin
- 5 oz140g chicken thigh
- 2.2 oz60g shrimp
- 11 small zucchini (120g)
- 4 oz110g cauliflower florets
- 2/3 cup90g rice flour
- 4 tbsp4 tbsp cornstarch
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 cup120ml vegetable oil, for shallow-frying
- 22 lemon wedge, for serving
- 2 tbsp2 tbsp parsley, for serving
