Fritto misto
Fritto misto is a mixed fried dish featuring seafood and vegetables, coated in a light batter and deep-fried until crispy.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 300 | Grams |
| Calamari (cleaned and sliced into rings) | 300 | Grams |
| White Fish Fillets (cut into bite-sized pieces) | 300 | Grams |
| Zucchini (sliced into thin rounds) | 2 | Count |
| Eggplant (sliced into thin rounds) | 1 | Count |
| All-purpose Flour (for coating) | 200 | Grams |
| Cornstarch (for coating) | 100 | Grams |
| Baking Powder (to add to the batter) | 1 | Tsp |
| Sparkling Water (chilled) | 250 | Milliliters |
| Lemon (cut into wedges for serving) | 1 | Count |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Vegetable Oil (for deep frying) | 1 | Liter |
Instructions
- In a large bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
- Gradually whisk in the chilled sparkling water until a smooth batter forms.
- Heat the vegetable oil in a deep fryer or a large, deep saucepan to 180 degrees Celsius.
- Dip the seafood and vegetable pieces into the batter, ensuring they are well-coated.
- Carefully place the battered pieces into the hot oil, frying in batches to avoid overcrowding.
- Fry each batch for 3-4 minutes or until golden brown and crispy.
- Remove the fried pieces with a slotted spoon and drain on paper towels.
- Serve the fritto misto hot with lemon wedges on the side.
Prep
- Thaw seafood if frozen
Kitchen equipment
Deep Fryer or Large Deep SaucepanSlotted SpoonPaper Towels