Description
Fritto Misto is a classic Italian appetizer featuring a medley of seafood and vegetables, lightly battered and perfectly fried to golden crispiness. This dish combines calamari, shrimp, zucchini, eggplant, and fennel, offering a delightful contrast of textures and flavors. Served with lemon wedges and optionally garnished with fresh parsley, it’s a flavorful, shareable starter ideal for any occasion.
Ingredients
Scale
Seafood
- 8 oz calamari rings
- 8 oz small shrimp, peeled and deveined
Vegetables
- 1 small zucchini, thinly sliced
- 1 small eggplant, thinly sliced
- 1 small fennel bulb, thinly sliced
Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1 cup cold sparkling water
Other
- Vegetable oil for frying
- Lemon wedges for serving
- Chopped fresh parsley (optional, for garnish)
Instructions
- Heat the oil: In a large deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). This temperature ensures a crispy golden fry without absorbing too much oil.
- Prepare the batter: Pat the seafood and vegetables dry with paper towels to remove excess moisture. In a large bowl, whisk together the flour, cornstarch, salt, pepper, and paprika. Slowly stir in the cold sparkling water until a smooth, light batter forms. The cold water and carbonation help achieve a light, crispy texture.
- Batter and fry in batches: Working in batches to avoid overcrowding, dip the calamari, shrimp, zucchini, eggplant, and fennel into the batter, letting excess drip off. Carefully place them into the hot oil. Fry each batch for 2 to 3 minutes until golden and crispy.
- Drain the fried items: Use a slotted spoon to transfer the fried seafood and vegetables to a paper towel–lined plate to absorb excess oil and keep them crisp.
- Serve immediately: Repeat the frying process with remaining ingredients. Serve the fritto misto hot, accompanied by lemon wedges and a sprinkle of fresh parsley if desired. Optionally, pair with aioli or marinara for dipping.
Notes
- For extra crispiness, keep the batter cold and do not overcrowd the frying pan.
- You can substitute or add other vegetables like asparagus or green beans based on preference.
- Serve fritto misto with dips such as aioli or marinara sauce to enhance flavor.
