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Fritto Misto

Name: Fritto Misto
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Cuisine: Italian
Ingredients: Vegetable oil for frying (about 8 cups); 1 cup all-purpose flour; 1 cup cornstarch; 1 tsp baking powder; 1/2 tsp kosher salt, plus more for seasoning; 2 cups chilled club soda; 1/4 small squash (such as kabocha), scrubbed, very thinly sliced; 1/2 small fennel bulb, very thinly sliced lengthwise; 1 leek, white and pale-green parts only, halved lengthwise, layers separated; 2 oz maitake or shiitake mushrooms, trimmed, torn into bite-size pieces; 1 lemon, very thinly sliced into rounds, seeds removed, plus wedges for serving; 4 oz large shrimp, peeled, deveined, halved lengthwise; 4 oz squid or baby octopus tentacles; 1/2 cup fresh flat-leaf parsley leaves with tender stems; 1/4 cup fresh sage leaves

A showstopping Italian appetizer where paper-thin vegetables emerge from a light, crispy batter with an irresistible crunch. The baking powder and club soda create an airy coating that shatters on your bite, while roasted squash and delicate fennel caramelize at the edges. Perfect for entertaining or when you want to impress at the dinner table with minimal fuss.

Prep

20 minutes

Cook

15 minutes

Total

35 minutes

Serves

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Ingredients

Units

Instructions

1
Fit a medium heavy pot with a deep-fry thermometer and pour in oil to measure 4 inches. Heat over medium-high until thermometer registers 350°F.
2
Meanwhile, whisk flour, cornstarch, baking powder, and 1/2 tsp salt in a large bowl. Whisk in club soda just to blend (a few lumps are okay; don't overmix).
3
Dip one-fourth of the mixed vegetables, citrus, seafood, and herbs into batter, letting excess drip back into bowl.
4
Fry, turning occasionally to cook evenly and gently separating as needed, until golden and crisp, 1–3 minutes.
5
Using a spider or slotted spoon, transfer to a paper towel-lined wire rack and season with salt.
6
Repeat 3 more times with remaining ingredients, returning oil to 350°F between batches.
7
Serve with lemon wedges.

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