Squid and vegetable fritto misto

Ingredients:

• 2 - 3 liters of vegetable oil
• 4 (approximately 500 g) whole cleaned squid
• 1 cup of milk
• 6 small artichokes
• 1 medium zucchini
• 1.5 cups of wheat flour
• Salt and freshly ground pepper
• 2 lemons (1 sliced ​​very thin; the other cut into pieces)
• 3 cloves garlic, thinly sliced
• 1 large handful of fresh parsley leaves
• 1 small handful of fresh leaves rosemary

Preparation:

1. Prepare the deep fryer: Fill a large saucepan with vegetable oil and heat slowly over medium heat while you prepare the frying ingredients.
2. Prepare squid and vegetables: Cut the tentacles away from the body. If the squid is large, cut the tentacles in half. Cut the squid bodies into long strips. Submerge the squid in milk while preparing the remaining ingredients.
3. Trim the artichoke stems and remove the outer leaves. Cut the leaves into strips. Trim the ends of the zucchini and cut into long strips.
4. Prepare the breading mixture: In a large bowl, combine flour, 2 teaspoons salt, and 1 teaspoon pepper. Place paper towels in a separate bowl.
5. Increase the deep-frying temperature and heat the oil to 190 C. Drain the squid in a sieve and transfer to a dish with flour, add the artichokes and zucchini, and stir.
6. Once the oil is hot, add one-third of the flour-mixed ingredients, along with a few lemon slices and garlic, and fry for 1 minute. Then add one-third of the herbs and continue cooking until the vegetables and squid are golden brown, another 1-2 minutes. Using a slotted spoon, transfer the fried ingredients to a prepared dish and drain. Continue cooking the remaining ingredients.
7. Place the fried vegetables, squid, and herbs on a serving platter and sprinkle generously with salt and chopped parsley. Serve the fritto misto hot with lemon wedges.