Fritto Misto
With its crisp bite and crowd-friendly nature, fritto misto is one of our favorite appetizers to enjoy all year. Originating in Italy, the name of the dish means “mixed fried things,” and it’s very versatile. Some recipes include a plethora of seafood like calamari, scallops, and anchovies, along with vegetables like artichokes, zucchini, eggplant, and sage leaves. This version streamlines things with a trio of large shrimp, mixed mushrooms, and fennel, laced with crispy leaves of fragrant fresh basil.
There are two keys to the light and crunchy exterior. First is white rice flour, which absorbs less oil than all-purpose flour, helping the fritto misto retain its integrity long after frying. The second is club soda or seltzer, which helps to create an airy tempura-like batter with lots of bubbles trapped in its crispy walls.
The good news is you don’t need a dedicated fryer to make fritto misto. A Dutch oven or similar heavy-bottomed pot works perfectly. Fry the shrimp and vegetables in alternating batches until golden brown and crispy, then transfer them with a slotted spoon to a paper towel to absorb excess hot oil. Season generously with kosher or sea salt, and serve with lemon wedges or aioli for a light, bright Italian appetizer—or enjoy it for lunch alongside a big Italian salad.
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What you’ll need
The Best Dutch Oven, Tested and Reviewed
Why You Need a Spider
Bob's Red Mill Rice Flour
$10 At Amazon (White Rice Flour)
Recipe information
Total Time
45 minutes
Yield
4–6 servings
Ingredients
Preparation
Step 1
Vigorously whisk 1 cup (125 g) all-purpose flour, ¾ cup (107 g) white rice flour, ½ tsp. baking powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine. Gradually pour in one 12-oz. can seltzer, whisking constantly until combined (this will ensure a lump-free batter).
Step 2
Pour vegetable oil into a medium Dutch oven or other heavy pot to come 2" up sides (about 6 cups oil). Heat over medium-high until a thermometer, preferably a digital instant-read, inserted into the oil registers 350°. Working one at a time, dredge 4–5 pieces of ½ small fennel bulb, very thinly sliced lengthwise, into batter, gently shaking off excess. Slide into oil and cook, stirring and turning occasionally to prevent sticking, until golden, 4–8 minutes, depending on size. Using a spider or slotted spoon, transfer to paper towels to drain; sprinkle lightly with salt. Working in batches, repeat process with remaining fennel pieces until all have been fried. Working in batches as needed, repeat with 4 oz. maiitake or oyster mushrooms, trimmed, torn or cut into bite-size pieces, 6 oz. large shrimp, peeled, deveined, halved lengthwise, and ½ cup basil leaves.
Step 3
Arrange fritto misto on a platter and serve with lemon wedges for squeezing over.
