Fritto Misto
Fritto Misto is a classic Italian mixed fry, featuring an assortment of seafood and vegetables lightly battered and quickly fried until golden and crisp. It's a delightful appetizer, perfect for sharing.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 567 kcal
Allergen information: may contain crustaceans, fish, gluten, and molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
seafood
- 250 gshrimp, peeled and deveined
- 250 gcalamari rings, cleaned
vegetables
- 1 pcszucchini, cut into thin rounds or sticks
garnish
- 1 pcslemon, cut into wedges
batter
- 150 gall-purpose flour
- 50 gcornstarch
- 0.5 tspbaking powder
- 200 mlcold sparkling water
seasoning
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
frying
- 1 lvegetable oil, for frying
Equipment
thermometer (optional) · deep pot · slotted spoon · paper towels · large bowl · wire rack · whisk
The method
Step by step
- 1
Pat the shrimp and calamari rings very dry with paper towels; moisture can cause oil to splatter and results in less crispiness.
About 5 min
Cook’s note: Ensure all seafood and vegetables are as dry as possible before dredging.
- 2
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
About 2 min
- 3
Gradually pour the cold sparkling water into the dry ingredients, whisking constantly until a smooth, thin batter forms. Do not overmix; a few lumps are fine.
About 3 min
Cook’s note: Using cold sparkling water helps create a lighter, crispier batter.
- 4
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 175°C (350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil maintains the correct temperature for even cooking.
- 5
Working in small batches, lightly dredge a portion of the shrimp, calamari, or zucchini in the batter, allowing any excess to drip off.
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and lead to soggy results.
- 6
Carefully lower the battered pieces into the hot oil and fry for 2-3 minutes, or until golden brown and cooked through.
About 3 min
Cook’s note: The seafood cooks quickly, so watch it closely to prevent overcooking.
- 7
Remove the fried pieces with a slotted spoon and transfer them to a wire rack set over paper towels to drain excess oil.
Cook’s note: Draining on a wire rack helps keep the fritto misto crisp.
- 8
Repeat with the remaining ingredients, ensuring the oil returns to temperature between batches.
- 9
Serve the Fritto Misto immediately with lemon wedges for squeezing.
Per serving
Nutrition
- Calories
- 566.6kcal
- Protein
- 29.8g
- Carbs
- 46.7g
- Fat
- 29.3g
- Fibre
- 2.6g
- Sugar
- 2.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Fritto Misto is best enjoyed fresh; it does not store well.
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