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
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.
Notes
- For a light coating, avoid overcrowding the pan.
- You can also include sage leaves, artichoke hearts, or green beans for variety.
- Best enjoyed immediately after frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Deep-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 145mg
