Description
Discover the art of making Fritto Misto Seafoodvegetable Fry, a crispy, golden delight. Master this Italian classic with our step-by-step guide for perfect results.
Ingredients
- 1 pound (454 g) (450 grams) mixed seafood (such as shrimp, squid, and small fish)
- 1 cup (240 ml) (120 grams) all-purpose flour
- 1/2 cup (120 ml) (60 grams) cornstarch
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) paprika
- 1 tablespoon (15 ml) lemon zest
- 1 cup (240 ml) (240 milliliters) cold sparkling water
- Vegetable oil for frying
- 1 medium zucchini, sliced
- 1 medium bell pepper, sliced
- 1 medium onion, sliced
- 1 lemon, cut into wedges for serving
Instructions
- Rinse and pat dry the mixed seafood with paper towels.
- In a large bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and paprika.
- Stir in the lemon zest.
- Gradually add the cold sparkling water to the flour mixture, whisking until smooth.
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Dip the seafood into the batter, allowing excess to drip off.
- Carefully place the battered seafood into the hot oil in batches.
- Fry until golden and crispy, about 3-4 minutes per batch.
- Remove seafood with a slotted spoon and drain on paper towels.
- Dip the zucchini, bell pepper, and onion slices into the remaining batter.
- Fry the vegetables in batches until golden and crispy.
- Remove vegetables with a slotted spoon and drain on paper towels.
- Serve the fritto misto with lemon wedges on the side.
Notes
- Ensure the sparkling water is very cold for a light, crispy batternThoroughly dry seafood for better batter adherence and even fryingnMaintain oil at 350°F (175°C) for evenly cooked, non-greasy results
