Fritto misto, or “fried mix,” is a delightful dish of fried vegetables, herbs and seafood in a light batter, perfect for sharing and starting an Italian meal. This recipe calls for a tempura-style batter using a mixture of cornstarch and rice flour, as well as white wine and soda water for a perfectly crisp exterior. Serve with homemade lemony aioli for dipping.
| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 1 hr 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 teaspoons finely grated lemon zest plus 4 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic, grated
- 1 large egg yolk
- Kosher salt and freshly ground black pepper
- 3/4 cup olive oil
- Canola oil, for deep-frying
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup rice flour
- 1/2 teaspoon baking powder
- Kosher salt
- 1 1/2 cups dry white wine
- 2 tablespoons soda water
- 6 ounces kabocha squash (half of 1 small squash), thinly sliced into half-moons
- 6 ounces peeled and deveined large shrimp
- 6 ounces calamari, tentacles and sliced bodies
- 1/3 cup fresh parsley leaves and tender stems
- 1/3 cup fresh sage leaves
- 1 medium head fennel, thinly sliced and core kept intact
- 1 small zucchini, thinly sliced crosswise into rounds
- 1 lemon, thinly sliced crosswise into rounds
- Kosher salt
Instructions
- For the lemon aioli: Add the lemon zest and juice, Dijon, garlic, egg yolk, 1/2 teaspoon salt and several grinds of pepper to a 2-cup liquid measuring cup. Pulse with a stick blender until well combined. With the blender motor running, slowly drizzle in the olive oil and continue to blend until all of the oil is incorporated and the mixture is light and fluffy. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until ready to serve.
- For the batter and frying: Preheat the oven to 250 degrees F. Fill a large Dutch oven with enough canola oil to reach 2 inches up the sides of the pot, then attach a deep-fry thermometer. Heat the oil to 350 degrees F. Line 2 rimmed baking sheets with wire racks or paper towels.
- Whisk the all-purpose flour, cornstarch, rice flour, baking powder and 1 teaspoon salt in a large bowl until combined. Whisk in the white wine and soda water until smooth and combined. It should be the consistency of a thin pancake batter. Fill another large bowl with ice and place the batter bowl on top to keep the batter very cold.
- For the vegetables and proteins: Working in batches, dip the vegetables and seafood into the batter and fry until golden brown and crispy, using the following timetable. For the kabocha squash, shrimp and calamari, fry in batches for about 3 minutes. For the parsley and sage leaves, fry in batches for about 1 minute. For the fennel, zucchini and lemon slices, fry in batches for about 2 minutes. It’s best to fry the lemon slices last, since they make the oil very brown. Transfer each batch to the prepared baking sheet and season with a pinch of salt. Keep the fried fritto misto warm in the oven while you continue to fry the remaining items.
- Transfer to a serving platter and serve with the lemon aioli for dipping. Alternatively, serve in paper cones.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 450 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 107 mg |
| Sodium | 548 mg |
Reviews
This is so yummy, who doesn’t love a good fritto misto so Good. Great appetizer for parties or family gathering. Great recipe