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Piedmont's grand mixed fry includes meats, vegetables, fruits, and even sweets in one spectacular platter. This protein-rich mediterranean tradition is a family celebration centerpiece.
Blanch sweetbreads: Soak in cold water for 1 hour, blanch in simmering water for 10 minutes, peel membrane, then pat dry.
Prepare the vegetables and fruits: Cut cauliflower into bite-size florets, slice zucchini into thick sticks, and cut apple and pear into wedges.
Set up breading stations: Place flour, beaten eggs with milk, and breadcrumbs in separate shallow bowls. Season flour with 1 tsp salt and pepper.
Coat each item: Dip meats, vegetables, fruits, and semolina cake (if using) in flour, then egg-milk mixture, then breadcrumbs. Let pieces rest on a rack for 10 minutes for the coating to set.
Heat vegetable oil in a deep pan to 350°F (175°C). Fry items in small batches—meats first (veal, sweetbreads, sausage) for 3–5 minutes each side until golden, followed by vegetables and fruits for 2–3 minutes each, and semolina cake last until crisp. Drain well on paper towels.
Arrange everything attractively on a large, warmed platter. Season with remaining salt, drizzle lightly with olive oil, and serve immediately with lemon wedges.
