Vegetable Friture with Lemon Aioli

• 1 egg yolk
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 3/4 cup olive oil
• 1 tablespooon chopped parsley
• Kosher salt
• 2 quarts vegetable oil
• 2 egg whites
• 1 cup all-purpose flour
• 2/3 cup cold club soda
• 1/2 teaspoon salt
• 1 head broccoli, cut into florets
• 1 large zucchini, cut into sticks 3” long and 1/2” wide
• 1 pint white mushrooms, cut in half
• 6 large basil leaves
• Sea salt
• Wedges from 1/2 lemon

Make the aioli first. In a medium bowl, whisk together egg yolk, Dijon mustard, garlic and lemon juice. Slowly add the oil, whisking continuously. Stir in chopped parsley and season to taste with kosher salt. Set aside.

In a large enameled cast iron pot set over medium-high heat, heat oil until a thermometer registers 380 F. Do not let the oil exceed 400 F.

In a large bowl, beat egg whites until frothy. Fold in flour and club soda until just mixed. Season with ½ teaspoon salt. Working in batches, coat vegetables in batter and fry until just golden brown. Season with salt while hot. Serve with lemon wedges and aioli.