Description
Fritto Misto is a classic Italian dish featuring a delightful assortment of crispy fried seafood and vegetables. This recipe yields a light and flavorful batter that coats calamari, shrimp, zucchini, carrot, and lemon slices, creating a perfect balance of textures and flavors.
Ingredients
Scale
For the batter:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sparkling water (cold)
For the fritto misto:
- ½ pound calamari rings
- ½ pound small shrimp (peeled and deveined)
- 1 small zucchini (thinly sliced)
- 1 small carrot (julienned)
- 1 small lemon (thinly sliced)
- Vegetable oil (for frying)
- Extra salt (for sprinkling)
- Lemon wedges (for serving)
Instructions
- Prepare the batter: In a large mixing bowl, whisk together flour, cornstarch, baking powder, and salt. Slowly add the cold sparkling water and whisk until smooth to form a light batter.
- Fry the fritto misto: Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). Pat the seafood and vegetables dry with paper towels. Working in small batches, dip calamari, shrimp, zucchini, carrot, and lemon slices into the batter, letting any excess drip off. Carefully lower into the hot oil and fry for 2 to 3 minutes, or until golden and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining ingredients.
- Serve: While still hot, sprinkle with extra salt. Serve immediately with lemon wedges.
Notes
- For best results, keep your batter cold and fry in small batches to avoid sogginess.
- Serve with garlic aioli or marinara sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 2g
- Sodium: 540mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 130mg
