Fritto Misto

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.


  • Vegetable oil (for frying; about 8 cups)
  • ½ teaspoon kosher salt, plus more
  • ¼ small squash (such as kabocha), scrubbed, very thinly sliced
  • ½ small fennel bulb, very thinly sliced lengthwise
  • 1 leek, white and pale-green parts only, halved lengthwise, layers separated
  • 2 ounces maitake or shiitake mushrooms, trimmed, torn into bite-size pieces
  • 1 lemon, very thinly sliced into rounds, seeds removed, plus wedges for serving
  • 4 ounces large shrimp, peeled, deveined, halved lengthwise
  • 4 ounces squid or baby octopus tentacles
  • ½ cup fresh flat-leaf parsley leaves with tender stems

Recipe Preparation

  • Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 350°.

  • Meanwhile, whisk flour, cornstarch, baking powder, and ½ tsp. salt in a large bowl. Whisk in club soda just to blend (a few lumps are okay; just don’t overmix). Dip one-fourth of mixed vegetables, citrus, seafood, and herbs into batter, letting excess drip back into bowl. Fry, turning occasionally to cook evenly and gently, separating as needed, until golden and crisp, 1–3 minutes. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack; season with salt. Repeat 3 more times with remaining ingredients, returning oil to 350° between batches. Serve with lemon wedges.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 270 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 70 Carbohydrates (g) 44 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 9 Sodium (mg) 380Reviews Section

Recipe Summary

  • Vegetable oil, for frying
  • 2 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • Kosher salt and freshly ground black pepper
  • 2 cups club soda
  • 12 large shrimp, shelled and deveined
  • 3/4 pound skinless cod fillet, cut into 12 chunks
  • 1/2 pound squid, tentacles halved and bodies sliced into 1/2-inch rings
  • 1 small fennel bulb, sliced lengthwise 1/8 inch thick
  • 1 lemon, very thinly sliced, plus lemon wedges for serving
  • 1/4 cup coarsely chopped flat-leaf parsley leaves

In a large pot, heat 3 inches of vegetable oil to 350°. In a medium bowl, whisk 1 cup of the flour with the cornstarch, baking powder, 1 teaspoon of kosher salt and a pinch of black pepper. Whisk in the club soda to make a thin batter. Let the batter stand for 5 minutes.

Place the remaining 1 1/2 cups of flour in a bowl. Season the shrimp, cod, squid, fennel and lemon slices with salt and black pepper. Dust with the flour. Dip them in the batter in batches, scraping some of the excess against the side of the bowl, and fry them in batches in the hot oil until lightly golden and crisp, about 4 minutes. Drain the fritto misto on paper towels and sprinkle with salt. Transfer to a large plate, sprinkle with the parsley and serve with lemon wedges.

Recipe Summary

  • Vegetable oil, for frying (about 1 1/2 quarts)
  • 10 whole pepperoncini peppers, plus 1/4 cup brine (from a 15-ounce jar)
  • 2 tablespoons distilled white vinegar
  • 2 cloves garlic, very thinly sliced (1 tablespoon)
  • Kosher salt
  • 1 1/4 cups white rice flour
  • 1/2 cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup club soda or seltzer water, plus more as needed
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1 bunch Broccolini, ends trimmed, separated into long florets
  • 1 small head broccoli (4 ounces), stems peeled, cut into long florets
  • 10 fresh sage leaves or small sprigs

Fill a large, deep, heavy pot with enough oil to come up 2 inches from bottom of pot. Place over medium heat clip a deep-fry thermometer to pot and heat oil to 350°.

Cut a slit in the side of each pepperoncini squeeze out excess liquid and pat very dry. Stir together pepperoncini brine, vinegar, garlic, and 1/4 teaspoon salt to make the dipping sauce set aside.

Whisk together 1 cup rice flour, all-purpose flour, baking powder, and 1 teaspoon salt in a medium bowl. Whisk in 1 cup club soda and wine. (Batter should have the texture of thin honey.) Add remaining 1/4 cup rice flour to a shallow bowl.

Preheat oven to 200°. Working with a few pieces at a time to avoid crowding, toss Broccolini in rice flour, then dip in batter, turning to coat. Using tongs or a slotted spoon, transfer to pot and fry until crisp and golden, 2 to 3 minutes. Transfer Broccolini to a wire rack set over a baking sheet season with salt. Place baking sheet in oven to keep warm.

Thin batter with more club soda until it has the consistency of heavy cream (about 2 tablespoons). This will prevent thick clumps of batter from forming in the florets. Repeat batter and frying instructions in step four with broccoli, followed by pepperoncini and sage. Serve right away or keep in oven up to 1 hour. Serve with reserved dipping sauce.


  • Vegetable oil
  • 1 1/4 cups all-purpose flour (about 5 3/8 ounces)
  • 1 tablespoon cornstarch
  • 4 teaspoons chile-lime seasoning (such as Tajín), divided
  • 2 medium lemons
  • 2 (8.8-ounce) packages halloumi cheese, patted dry, halved, and cut into 1/2-inch-wide strips
  • 6 whole pickled peperoncini, sliced lengthwise and patted dry
  • 1/2 cup pitted kalamata olives
  • 1/2 cup plain whole-milk Greek yogurt (about 4 ounces)
  • 2 tablespoons mayonnaise
  • 1 tablespoon yellow mustard
  • Chopped fresh mint

Pour vegetable oil to a depth of 2 1/2 inches in a large, deep Dutch oven heat over medium-high to 350°F.

Whisk together flour, cornstarch, and 3 teaspoons chile-lime seasoning in a large shallow bowl, and set aside.

Cut1 lemon into thin slices remove and discard seeds. Cut remaining lemon in half squeeze 1 lemon half to equal 1 tablespoon juice, and set aside. Reserve remaining lemon half for another use.

Working in batches, dredge halloumi, lemon slices, pepperoncini, and olives in flour mixture, shaking off excess, and add to hot oil. Fry until golden brown and crisp, 3 to 4 minutes, turning halfway through frying. Using a spider or slotted spoon, remove fritto misto from oil, and drain on a wire rack set inside a baking sheet. (Adjust heat between batches to maintain temperature as needed.)

Whisk together yogurt, mayonnaise, mustard, reserved lemon juice, and remaining 1 teaspoon chile-lime seasoning in a small bowl until blended. Transfer fritto misto to a serving platter garnish with mint, and serve with chile-lime sauce.

Fritto Misto

Pour the oil into a heavy, deep-sided skillet or deep fryer place over medium-high heat until it registers 375 degrees on a deep-fry thermometer. Pour buttermilk into a medium bowl.

To prepare artichokes, snap off tough outer leaves. Slice off the upper two-thirds of each bulb, and discard. Use a vegetable peeler to remove green outer layer from around heart. Dip in buttermilk, and scoop out choke with a spoon. Thinly slice crosswise. Place in the buttermilk.

Add the fennel and lemons, and stir to coat evenly. Place flour in a separate dish. Season generously with salt and pepper whisk to combine.

Remove vegetables and lemon slices, one piece at a time, from buttermilk, shaking off excess. Dredge in flour, and carefully transfer to the hot oil, 6 to 7 pieces at a time. Cook until golden brown, about 3 minutes. Dip parsley in buttermilk, and then in flour to coat. Carefully transfer to the hot oil, and fry until golden brown, about 30 seconds. As each batch is finished, transfer to a paper towel-lined baking sheet to drain. Sprinkle with salt. Serve immediately.

Recipe Summary

  • 1 ½ pounds bay scallops, drained, rinsed, and patted dry
  • 1 ½ cups (about 6 3/4 oz.) cornstarch, divided
  • 12 cups vegetable oil
  • 1 ½ cups (about 6 3/8 oz.) all-purpose flour
  • 1 teaspoon baking powder
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 ½ cups (12 oz.) chilled club soda
  • 1 large egg yolk
  • 1 pound haricots verts, ends trimmed
  • 2 scallions, trimmed
  • ½ cup chopped fresh flat-leaf parsley
  • 12 lemon wedges (2 lemons)

Toss scallops with 1/2 cup of the cornstarch in a bowl. Shake off excess, and arrange scallops in a single layer on a tray or plate. Refrigerate 15 minutes.

Meanwhile, heat oil in a large Dutch oven over medium-high to 350°F.

Whisk together flour, baking powder, 1½ teaspoons of the salt, 1/2 teaspoon of the pepper, and remaining 1 cup cornstarch in a large bowl. Add club soda and egg yolk, whisking until just combined.

Dredge haricots verts in flour mixture. Using a slotted spoon, remove hericots verts from flour mixture, shaking off excess. Carefully place in hot oil, and fry until crispy, 1 1/2 to 2 minutes. Drain on paper towels. Bring oil back to 350°F repeat procedure with scallions. Sprinkle 3/4 teaspoon of the salt and ¼ teaspoon of the pepper over cooked haricots verts and scallions.

Bring oil back to 350°F. Add chilled scallops fry until golden brown, 2 to 3 minutes. Drain on paper towels. Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.

Arrange vegetables and scallops on a platter. Top with parsley, and serve with lemon wedges.


  • 5 cups plus 1 tsp. extra-virgin olive oil
  • 1 cup canola oil
  • 1 cup Wondra flour
  • 1 ⁄2 cup cornstarch
  • 2 tbsp. semolina
  • 1 ⁄8 tsp. cayenne pepper
  • 1 ⁄8 tsp. sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ⁄2 lb. large tail-on shrimp, peeled
  • 1 ⁄2 lb. small fish, such as smelt or sardines, cleaned, butterflied, and deboned
  • 1 ⁄2 lb. squid, cut into 1/2″ rings
  • 3 cups salad greens, such as arugula
  • Lemon wedges, for serving
  • Aïoli, for serving (optional)


Fill a large bowl with water and add the lemon juice. Prepare the artichokes one at a time. Remove the tough outer leaves to reveal the pale inner heart. Open the heart and, using a teaspoon, scoop out the hairy choke. Peel the stem to remove the tough outside, leaving just the tender core. Chop the artichoke heart vertically in half, then cut the heart and stem into slices. Immediately immerse the artichoke in the lemon water to prevent it from turning brown.

For the batter, put the flour in a large mixing bowl and make a well in the middle. Pour the oil into the well, then mix it with the flour while slowly adding the warm water. Mix until the batter is smooth with the consistency of double cream.

Put a deep, heavy-based pan containing the sunflower oil on the heat until the oil is 180C, or alternatively use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat the oven to its lowest setting.

Drain the artichokes and pat dry using kitchen paper.

In a separate, clean glass bowl, whisk the egg white to soft peaks. Carefully fold it into the batter.

Fry the vegetables in batches, each type separately (cook the chard and sage leaves together). To do this, dip the vegetables into the batter and shake off any excess, then deep-fry them in the hot oil for 3–4 minutes, or until crisp and golden-brown all over. Drain on kitchen paper and keep warm in the oven while you cook the next batch.

Mix all the dressing ingredients together in a small bowl.

To serve, season the deep-fried vegetables with salt and pepper, drizzle the dressing over the top and serve with lemon wedges.


In a deep fryer, heat the oil to 400°F. Keep the oil at this temperature until you are ready to deep fry the seafood and vegetables.

Mix together the flour, semolina, powdered onion, powdered garlic, and paprika. Add salt and pepper to taste.

Toss the seafood and julienned vegetables in the flour mixture until they are completely coated. Deep fry until golden brown. You can fry them in any order just don’t overcrowd the fryer.

Place the fritto misto on a serving platter, sprinkle with fresh parsley, and season with salt to taste. Garnish the platter with the lemon halves. Serve warm.


  • 1 cup self-raising flour
  • 1 tablespoon cornflour
  • 1 tablespoon oil
  • raw large prawns, peeled and deveined
  • 8 scallops
  • 8 fresh sardines, gut removed, head cut
  • 12 white fish fillets, scinned, cut into strips
  • 1squid hood, cut into rings
  • plain flour, for coating
  • tartare sauce, for serving
  • lemon wedges, for serving
  • salt and freshly ground black pepper


Step 1

In a mixing bowl, combine the flour, salt and freshly ground black pepper. Stir well.

Step 2

In another mixing bowl, combine the tablespoon of oil with 1 cup water. Mix well and gradually whisk into the flour mixture to make a smooth lump-free butter.

Step 3

Place sardines skin-side-up on a work surface, flatten with the palm of your hand. Turn sardines over and pull out the backbone with your fingers and cut the tail with scissors. Dry the prepared seafood, using paper towels. Dip in flour and shake off the excess.

Step 4

In a deep heavy pan heat 1/3 full of oil to 350 °F (180 °C). Coat a few pieces of seafood at a time with butter. Deep-fry each butch for 2-3 minutes until golden brown and crisp.

Step 5

Using tongs or slotted spoon, remove seafood and drain on a crumpled paper towels. Keep warm. Serve Fritto Misto di Mare with tartare sauce and lemon wedges.

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