|Nutrition facts (per portion)|
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|Servings: 6 to 8|
|Quantity per serving|
|% Daily Value*|
|Saturated fat 2 g||8%|
|Dietary fiber 5g||18%|
|Total sugars 6g|
|Vitamin C 72 mg||358%|
|Calcium 165 mg||13%|
|Potassium 492 mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to the daily diet. 2,000 calories per day is used for general dietary advice.|
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Fritto misto is an Italian dish with various foods such as vegetables, seafood and herbs fried in a very light batter. This dish is perfect for making ahead and frying up for guests as they arrive and settling down with drinks like Prosecco. You can easily fry in batches so the fritto misto is always hot for you and your guests. Sprinkle it with salt immediately after frying and try serving it with a delicious garlic aioli. If you have smoked sea salt, it would be a tasty addition in place of regular salt. If you want to spice things up a bit, try adding a tablespoon of Calabrian chili paste to the batter.
Get creative with veggies if you like them! Try using eggplant, baby bok choy and a variety of herbs. If you are not a fan of shrimp, you can use any kind of white fish. Another tasty addition would be halloumi, which is firm enough to withstand frying and is a cheesy and delicious addition to your fritto misto. No matter what you choose to use, this is a simple way to impress guests with your frying skills or keep them busy while you finish the rest of the meal!
“The fritto misto was colorful and delicious and quite easy to make. I liked the light batter and the herbs along with the vegetables. I used squid tentacles and cut some of the squid bodies into rings. The lemon wedges add great flavor to everything the ingredients.” —Diana Rattray
Vegetable oilfor frying
1 cup flour for all uses
1 cup corn starch
2 teaspoons baking powder
1 teaspoon saltmore than necessary
2 cups sodavery cold
2 small summer squashhalved and thinly sliced
1 beam broccolinicut and cut into small bouquets
1 bulb fennelthinly sliced
4 ounces large shrimpspeeled, dehulled and halved lengthwise
4 ounces baby octopus tentacles or squid
1 Medium lemonthinly sliced and seeded
1/2 cup fresh flat leaves with tender stems
1/4 cup fresh sage leaves
Gather the materials.
In a large Dutch oven or other heavy-duty pot, heat about 2 inches of oil to 350F.
Meanwhile, in a large bowl, whisk together the flour, cornmeal, baking powder, and 1 teaspoon salt. Slowly beat in the soda, being careful not to mix them. The mixture will clump slightly.
Dip a quarter of the vegetables, seafood, lemon and herbs into the batter, letting the excess drip back into the bowl.
Fry, turning to cook evenly and basting as needed in the oil, until lightly browned, about 2 minutes.
Using a slotted spoon, transfer to a paper towel-lined wire rack and sprinkle with salt. Repeat with the rest of the ingredients. Serve hot.
Keep an eye on the cooking thermometer. If the oil gets too low, give it time to return to 350 F before adding a new batch.
- A sweet version of this dish is also a great choice. Try using mangoes, apples or berries and sprinkle with powdered sugar, then serve with a side of chocolate or caramel sauce and vanilla ice cream.
- If you don't have squid, double the shrimp or replace the squid with bay scallops, oysters or clams, or firm white fish cut into 1- to 2-inch cubes.
- Refrigerate leftover fritto misto in an airtight container and consume within 3 days.
- To freeze the remaining fritto mix, transfer it to a freezer container or zip-top freezer bag. Label with name and date and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Reheat the remaining fritto misto on a wire rack in a rimmed bain-marie. Heat the fritto misto in a preheated 350 F oven for 8 to 10 minutes, until heated through.