Frito Misto with Lemon, Veggies & Seafood
Fritto misto simply means "mixed fry" and that's just what this delicious and fun Italian faovrite consists of. Lemons, vegetables, and seafood are dipped in a light batter and fried. Served with a flavorful aoili, it's a fun dinner. If you're having a casual party, it's a great way to get everyone in the kitchen and start the festivities by eating each batch as it becomes ready.
Course Appetizer, Appetizers, Main Course, Main Dish
Cuisine Italian
Fritto Misto
- 3 cups buttermilk
- 1 1/2 cups all purpose flour
- 1 1/2 cups semolina flour
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 2 lemons thinly sliced
- 12 large shrimp shelled and deveined
- 1/2 pound squid or baby octopus tentacles sliced into 1/2-inch rings
- 1 small fennel bulb sliced lengthwise 1/8 inch thick
- 2 ounces shiitake mushrooms torn into bite-size pieces
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh sage leaves
- Canola oil or peanut - for frying
- 2 lemons in wedges for serving
Lemon Garlic Aoili
- 1/2 cup mayonnaise
- 1 lemon zest & juice
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- Kosher salt to taste
- Black pepper to taste
Fritto Misto
Measure the buttermilk in one bowl.
In another large bowl, add the flours, baking powder, and salt. Sift together to blend well.
Heat about 2-3" of oil in a large skillet.
Divide the lemon, veggies and seafood about into quarters. Add a quarter to the buttermilk, then dip in the flour mixture to coat. Fry in the hot oil (350°F) for 3 to 5 minutes, until golden brown and soft inside.
Remove from the oil, and drain on paper towels. Sprinkle with salt.
Transfer to a platter and serve sprinkled with parsley, sage, and with aoili and lemon wedges to squeeze over.
Repeat for each batch.