Fritto Misto
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.
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
Ingredients
Special equipment:
Preparation
Step 1
Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 8 cups). Heat over medium-high until thermometer registers 350°F.
Step 2
Meanwhile, whisk 1 cup all-purpose flour, 1 cup cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl. Whisk in 2 cups chilled club soda just to blend (a few lumps are okay; just don't overmix). Dip one-fourth of mixed vegetables, seafood, and herbs (see "Fritto Misto Favorites," below) 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°F between batches. Serve with lemon wedges.
