Fritto Misto

Name: Fritto Misto
Ingredients: About 8 cups vegetable oil; 1 cup all-purpose flour; 1 cup cornstarch; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; 2 cups chilled club soda; Lemon wedges for serving; medium heavy pot; a deep-fry thermometer; a spider or slotted spoon

September 16, 2014

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Fritto MistoChristopher Testani

A good fritto misto crust is light and crunchy (thanks, cornstarch!). If the batter thickens as you work, thin it with a bit of soda water as needed.

Cooks' Notes:

Fritto Misto Favorites

Here's our roster, but it's easy to vary. Not into squid? Up the shrimp!

1/4 small kabocha squash, very thinly sliced
1/2 small fennel bulb, very thinly sliced lengthwise
1 leek, white and pale green parts only, halved lengthwise, layers separated
1 lemon, very thinly sliced into rounds, seeds removed
2 ounces maitake or shiitake mushrooms, trimmed, torn into pieces
4 ounces large shrimp, peeled, deveined, halved
4 ounces squid or baby octopus tentacles
1/2 cup flat-leaf parsley leaves
1/4 cup sage leaves

Recipe notes

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