Name: Fritto Misto Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1/2 pound shrimp (peeled and deveined); 1/2 pound calamari rings; 1 small zucchini (thinly sliced); 1 small eggplant (thinly sliced); 1 small fennel bulb (thinly sliced); 1/2 cup all-purpose flour; 1/2 cup rice flour or cornstarch; 1 teaspoon salt; 1/2 teaspoon black pepper; Vegetable oil for frying; Lemon wedges for serving

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Get ready for an irresistible Italian treat: Fritto Misto. This golden, crunchy platter brings together lightly battered seafood and vegetables into a gorgeous, crowd-pleasing feast. It celebrates fresh shrimp, calamari, and an assortment of market vegetables, all fried to delicate perfection. Whether you’re hosting friends or whisking your family off to the Mediterranean in spirit, Fritto Misto is as fun to make as it is to eat. Pass the lemon wedges—crispy bliss is just a few minutes away!

Ingredients You’ll Need

The best Fritto Misto starts with incredibly simple ingredients, each chosen for their color, texture, or flavor. Fresh produce keeps things sweet and vibrant, while a straightforward coating lets the main players truly shine.

Shrimp: Peeled and deveined, shrimp become sweet and tender under the crispy coating—choose the freshest you can find.
Calamari Rings: Squid rings add a wonderful chew and unique sea flavor—be careful not to overcook them!
Zucchini: Thin slices fry up quickly and bring a juicy, subtly sweet bite to the mix.
Eggplant: These hold their shape and soak up just enough flavor, offering a creamy center after frying.
Fennel Bulb: Adds a gentle anise note and a satisfying, slightly crunchy contrast.
All-Purpose Flour: Forms the backbone of a thin, crisp batter that lets every ingredient stand out.
Rice Flour or Cornstarch: For extra lightness and crunch—rice flour is the Italian secret, but cornstarch works perfectly in a pinch.
Salt: Essential for drawing out the natural flavors and seasoning the crispy shells.
Black Pepper: Adds just enough warmth and peppery punch to keep things interesting.
Vegetable Oil for Frying: Go for a neutral, high-heat oil like sunflower, canola, or peanut for the best results.
Lemon Wedges: The squeeze of lemon at the end is everything—don’t skip it!

How to Make Fritto Misto

Step 1: Prep Your Ingredients

Start by rinsing all your seafood and veggies thoroughly and then patting everything as dry as you possibly can with paper towels. The drier, the better—any extra moisture makes the coating less crisp. Slice your zucchini, eggplant, and fennel bulb as thinly as you can manage for the perfect quick fry. This little bit of prep gives your Fritto Misto that irresistible snap everyone loves.

Step 2: Mix Up Your Crispy Coating

In a shallow bowl, combine the all-purpose flour, rice flour (or cornstarch), salt, and black pepper. This simple mixture is your ticket to light and delicate crunch. Give everything a quick stir to make sure the seasoning is evenly distributed, so each bite of your Fritto Misto gets a perfect savory touch.

Step 3: Heat the Oil

Pour 2–3 inches of vegetable oil into a heavy, deep skillet or saucepan. Heat the oil up to 350°F (175°C)—use a thermometer if you have one. If not, drop in a tiny bit of flour; if it sizzles immediately, you’re ready to go. Hot oil is key for a quick, non-greasy fry that keeps everything crisp and golden.

Step 4: Dredge and Fry, Batch by Batch

Working in small batches so you don’t crowd the pan, dredge each piece of seafood and vegetable in the flour mixture. Shake off any excess before lowering gently into the hot oil. Fry for 2–3 minutes, turning if needed, until everything is beautifully golden and crisp. Use a slotted spoon to transfer each batch to a plate lined with paper towels—the extra oil drains right off, leaving perfect Fritto Misto every time.

Step 5: Serve While Hot

As soon as your last piece is out, all that’s left is to pile everything onto a big platter, grab the lemon wedges, and go for it. Fritto Misto is best enjoyed hot and fresh, with a favorite dipping sauce like garlic aioli or a classic marinara nearby for dunking.

How to Serve Fritto Misto

Garnishes

Keep things simple but stunning: brighten your platter with plenty of lemon wedges and a scattering of fresh parsley. The citrus cuts through the richness and adds brightness that makes every bite sing. If you want to channel a true trattoria, a sprinkle of flaky sea salt just before serving makes your Fritto Misto extra special.

Side Dishes

Wondering what to pair with your Fritto Misto? Crisp, peppery arugula salads, a loaf of rustic bread, or even a platter of marinated olives make perfect companions. For a bigger meal, throw together a zippy tomato salad or serve with chilled prosecco to keep those Mediterranean vibes going.

Creative Ways to Present

For a bit of drama, serve your Fritto Misto in parchment or newspaper cones, just like the seaside stalls do in Italy. They’ll keep everything hot and crunchy, and add a little street-food flair to your table. Or, serve on wooden boards with colorful ceramic dipping bowls for casual, pickup-style feasting.

Make Ahead and Storage

Storing Leftovers

Chances are your Fritto Misto will disappear fast, but if you do have extras, store them in an airtight container in the fridge. Lay the pieces in a single layer and pop a paper towel underneath to soak up any excess oil—this preserves their crispness as much as possible for a day or two.

Freezing

While Fritto Misto is at its best fresh, you can freeze any cooled leftovers on a baking sheet before transferring to freezer bags. They’ll keep for up to a month. Just keep in mind that some of the crispy texture might get lost in freezing, so save this move for true leftovers rather than planning ahead.

Reheating

Bring your Fritto Misto back to life by popping it in a hot oven (about 400°F/200°C) straight from the fridge or freezer. Spread everything out on a baking sheet and heat for 7–10 minutes, or until sizzling and crisp again. Avoid reheating in the microwave, which will make the coating soggy.

FAQs

Can I make Fritto Misto gluten-free?

Absolutely! Simply swap both the all-purpose flour and rice flour for a gluten-free flour mix. Rice flour on its own is naturally gluten-free and makes for a fantastic, light crunch.

What other vegetables work well in Fritto Misto?

Artichoke hearts, green beans, sweet bell peppers, or even thin carrot slices are wonderful additions. The real joy of Fritto Misto is its versatility, so use what looks freshest.

Do I need a deep fryer for this recipe?

Not at all—a deep skillet or heavy-bottomed saucepan works perfectly. Just be sure to use enough oil so the ingredients can float (and flip easily) for that signature golden crisp.

What sauces go best with Fritto Misto?

Classic garlic aioli, spicy marinara, lemony mayo, or even just a simple squeeze of lemon do the trick. Offering a variety lets everyone dip to their heart’s content.

Can I prepare Fritto Misto ahead for a party?

For the best crunch, fry as close to serving time as possible. You can, however, prep and slice all your seafood and vegetables up to a day in advance—just store everything separately in the fridge until you’re ready to cook.

Final Thoughts

If you’ve never tried making Fritto Misto at home, now’s your moment! This happy jumble of crispy seafood and vegetables is easier than it looks, and destined to become your new favorite party trick. Gather your friends, pour a glass of something cold, and enjoy every golden bite of homemade Italian comfort.

Fritto Misto Recipe

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4.6 from 5 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the crispy delight of Fritto Misto, a classic Italian dish featuring a mix of fried seafood and vegetables. This recipe yields a perfect balance of textures and flavors, making it an ideal appetizer or main course for seafood lovers.

Ingredients

Scale

Seafood:

1/2 pound shrimp (peeled and deveined)
1/2 pound calamari rings

Vegetables:

1 small zucchini (thinly sliced)
1 small eggplant (thinly sliced)
1 small fennel bulb (thinly sliced)

Batter:

1/2 cup all-purpose flour
1/2 cup rice flour or cornstarch
1 teaspoon salt
1/2 teaspoon black pepper

Others:

Vegetable oil for frying
Lemon wedges for serving

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Instructions

Rinse and Prepare Ingredients: Rinse and pat all seafood and vegetables dry with paper towels.
Prepare Batter: In a shallow bowl, mix the all-purpose flour, rice flour (or cornstarch), salt, and pepper.
Heat Oil: Heat 2–3 inches of vegetable oil in a deep skillet or saucepan to 350°F (175°C).
Dredge and Fry: Lightly dredge the seafood and vegetables in the flour mixture, shaking off excess. Fry in small batches for 2–3 minutes each until golden and crispy.
Drain and Serve: Transfer the fried ingredients to a paper towel-lined plate to drain. Repeat frying with remaining ingredients. Serve hot with lemon wedges and dipping sauce.