Description
Fritto Misto is a classic Italian dish featuring a crispy medley of battered and fried seafood and vegetables. This recipe blends tender shrimp, calamari rings, zucchini, eggplant, and fennel, all coated in a light sparkling water batter and fried to golden perfection. Served with lemon wedges and optional parsley garnish, it’s a delightful appetizer or main course that showcases the art of Italian frying.
Ingredients
Scale
Batter:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 cup cold sparkling water
Seafood:
- ½ pound small shrimp (peeled and deveined)
- ½ pound calamari rings
Vegetables:
- 1 zucchini (sliced into thin rounds)
- 1 small eggplant (cut into thin strips)
- 1 small fennel bulb (thinly sliced)
For Frying and Serving:
- Vegetable oil (for frying)
- 1 lemon (cut into thin wedges)
- Additional salt for sprinkling
- Fresh parsley for garnish (optional)
Instructions
- Prepare the batter: In a medium bowl, whisk together the flour, cornstarch, and salt. Slowly add the cold sparkling water while whisking gently until a smooth, thin batter forms. Be careful not to overmix. Place the batter in the refrigerator to keep it cold during frying.
- Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pan so it is 2–3 inches deep. Heat the oil to 350°F (175°C). Meanwhile, pat the shrimp, calamari, and vegetables dry thoroughly with paper towels to prevent splattering.
- Batter and fry in batches: Working in small batches to maintain the oil temperature, dip the shrimp, calamari, and vegetable pieces into the batter, letting any excess drip off. Carefully place them into the hot oil and fry for 2–3 minutes until golden and crisp.
- Drain and season: Remove the fried pieces using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Immediately sprinkle them with salt.
- Repeat and serve: Continue frying the remaining seafood and vegetables in batches. Serve the fritto misto hot, garnished with lemon wedges and fresh parsley if desired. Enjoy with optional dipping sauces like aioli or marinara.
Notes
- Keep the frying batches small to maintain consistent oil temperature and prevent soggy results.
- You can customize the vegetables by adding mushrooms or bell pepper strips for variety.
- Serve with dipping sauces such as aioli or marinara to enhance the flavors.
- Ensure seafood and vegetables are thoroughly dried before battering to avoid oil splatter.
