Fritto Misto (frit-toh MEES-toh) is a classic Italian dish featuring a variety of lightly battered and fried seafood and vegetables. The result is a crispy and flavorful explosion that tantalizes the taste buds. Here’s how to create your own delicious Fritto Misto at home:

Ingredients:

For the Batter:

• 1 cup all-purpose flour
• 1/2 cup cornstarch (for extra crispiness)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup club soda (chilled)

For the Seafood and Vegetables:

• 1/2 pound shrimp, peeled and deveined (tails on or off, your preference)
• 1/2 pound squid, cleaned and cut into rings
• 4 ounces scallops (optional)
• (Optional): Other seafood options include calamari tentacles, littleneck clams, or small whole fish
• 1 small zucchini, thinly sliced
• 1 small eggplant, thinly sliced
• Vegetable oil, for frying

Optional for Serving:

• Lemon wedges
• Fresh parsley, chopped

Instructions:

1. Prepare the Batter: In a large bowl, whisk together flour, cornstarch, baking powder, and salt. Gradually whisk in the chilled club soda until a smooth batter forms, similar to the consistency of heavy cream. Don’t overmix; a few lumps are okay.
2. Prepare the Seafood and Vegetables: Pat the seafood dry with paper towels. If using whole scallops, slice them in half horizontally.

• You can blanch the zucchini and eggplant slices for a minute or two in boiling water to soften them slightly before frying (optional).

1. Heat the Oil: Pour enough vegetable oil into a large pot or Dutch oven to reach a depth of at least 2 inches. Heat the oil over medium-high heat to 350°F (175°C).
2. Fry the Seafood and Vegetables (in batches): Don’t overcrowd the pot; fry the ingredients in batches to maintain oil temperature. Dip each piece of seafood or vegetable into the batter, coating it completely. Carefully lower the battered item into the hot oil.

• Fry for 2-3 minutes per batch, or until golden brown and crispy.
• Use a slotted spoon to transfer the fried items to a paper towel-lined plate to drain excess oil.

1. Serve Immediately: Serve the Fritto Misto hot, while crispy. Garnish with lemon wedges and chopped fresh parsley (optional).

Tips:

• Fresh is Best: Use the freshest seafood and vegetables possible for the best flavor and texture.
• Temperature Control: Maintaining the oil temperature is crucial. If the oil is too hot, the batter will burn before the seafood cooks through. Conversely, if the oil is not hot enough, the batter will become greasy.
• Don’t Overcrowd: Frying in batches ensures even cooking and prevents the oil temperature from dropping significantly.
• Paper Towels for Draining: Transferring fried items to paper towels helps remove excess oil for a lighter and crispier texture.

Variations:

• Gluten-Free Batter: Use a gluten-free flour blend to create a gluten-free version of the batter.
• Spiced Batter: Add a pinch of red pepper flakes or paprika to the batter for a touch of spice.
• Dipping Sauces: Serve Fritto Misto with your favorite dipping sauces, such as marinara sauce, aioli, or lemon wedges.

Fritto Misto is a crowd-pleasing appetizer or light main course. Enjoy this delightful combination of crispy seafood and vegetables!

Estimated Per Serving:

• Calories: 500-600
• Protein: 30-40 grams (mostly from the seafood)
• Carbs: 40-50 grams (mostly from the batter and flour)
• Fiber: 2-3 grams (from the vegetables)