Description
Fritto Misto is a classic Italian appetizer featuring a crispy assortment of lightly battered and deep-fried seafood and vegetables. This vibrant dish combines tender shrimp, calamari, zucchini, eggplant, red bell pepper, and fennel, all coated in a delicate sparkling water batter for an irresistibly light and crunchy texture. Served with fresh lemon wedges and optional parsley garnish, it makes a perfect starter or shareable plate that brings a taste of Italy’s seaside fare to your table.
Ingredients
Scale
Vegetables
- 1 small zucchini, sliced into thin rounds
- 1 small eggplant, cut into thin strips or rounds
- 1 red bell pepper, cut into strips
- ½ small fennel bulb, thinly sliced
Seafood
- 8 ounces small shrimp, peeled and deveined
- 8 ounces calamari rings
Batter
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cold sparkling water
For Frying and Serving
- Vegetable oil, for deep frying
- Lemon wedges, for serving
- Chopped parsley (optional for garnish)
Instructions
- Prepare Ingredients: Pat all vegetables and seafood dry thoroughly using paper towels to remove excess moisture; this ensures the batter adheres well and creates a crispy coating.
- Make the Batter: In a large bowl, whisk together the flour, cornstarch, salt, and black pepper. Gradually add the cold sparkling water, whisking continuously until the batter is light, smooth, and slightly thick but still fluid enough to coat evenly.
- Heat Oil: Pour 2 to 3 inches of vegetable oil into a deep pan or pot and heat it to 350°F (175°C), using a thermometer to maintain consistent temperature for perfect frying.
- Fry in Batches: Dip each piece of vegetable and seafood into the batter, letting excess drip off, then carefully lower them into the hot oil. Fry in small batches to avoid overcrowding, which lowers oil temperature and results in soggy food.
- Cook Until Golden: Fry for 2 to 3 minutes per batch, turning occasionally until the pieces become golden brown and crisp. Use a slotted spoon to remove them from the oil, then drain on paper towel–lined plates to remove excess oil.
- Repeat and Serve: Continue frying the remaining ingredients, ensuring the oil stays at the correct temperature. Serve the fritto misto immediately with lemon wedges and a sprinkle of chopped parsley if desired to add freshness and flavor enhance.
Notes
- Keep the batter cold and fry in small batches to maintain crispiness and prevent oil temperature drops.
- You can customize the vegetable mix with seasonal options like green beans, mushrooms, or artichoke hearts for variety.
- Serve with aioli or marinara sauce on the side for dipping to add extra flavor dimension.
