Description
Fritto Misto is a classic Italian appetizer featuring a delightful mix of crispy fried seafood and vegetables. This recipe combines tender calamari rings, shrimp, zucchini, eggplant, and fennel, all coated in a light, bubbly batter made with sparkling water and fried to a golden perfection. Served with fresh lemon wedges and optional parsley garnish, it offers a crunchy, flavorful experience perfect for entertaining or a special meal.
Ingredients
Scale
Seafood and Vegetables
- 8 oz calamari rings
- 8 oz small shrimp, peeled and deveined
- 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), ensuring the oil is hot enough for frying to achieve a crisp texture.
- Prepare the batter: Pat the calamari, shrimp, zucchini, eggplant, and fennel dry with paper towels to remove excess moisture. In a large bowl, whisk together the flour, cornstarch, salt, pepper, and optional paprika. Slowly stir in the cold sparkling water until a smooth, light batter forms.
- Coat and fry: Working in batches to avoid overcrowding, dip each piece of seafood and vegetable into the batter, allowing excess to drip off. Carefully place them into the hot oil and fry for 2 to 3 minutes, or until golden and crispy.
- Drain and repeat: Transfer the fried items to a paper towel–lined plate to drain excess oil. Repeat the frying process with remaining ingredients, maintaining oil temperature between batches.
- Serve: Serve the fritto misto immediately with fresh lemon wedges and a sprinkle of chopped parsley for garnish, if desired.
Notes
- For extra crispiness, keep the batter cold by chilling the bowl before frying and fry the ingredients in small batches.
- You can substitute with other vegetables such as asparagus or green beans for variety.
- Serve with dipping sauces like aioli or marinara to complement the flavors.
