Fritto Misto
Serves: 4
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
53
Sourness
35
mins
Prep time (avg)
6
Difficulty
Ingredients:
8 cups
Vegetable Oil1 cup
All-Purpose Flour1 cup
Cornstarch1 tsp
Baking Powder1 tsp
Kosher Salt2 cups
Club Soda (chilled)Directions:
1
Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 8 cups)
2
Heat over medium-high until thermometer registers 350°F
3
Meanwhile, whisk 1 cup all-purpose flour, 1 cup cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl
4
Whisk in 2 cups chilled club soda just to blend (a few lumps are okay; just don't overmix)
5
Dip one-fourth of mixed vegetables, seafood, and herbs (see "Fritto Misto Favorites," below) into batter, letting excess drip back into bowl
6
Fry, turning occasionally to cook evenly and gently, separating as needed, until golden and crisp, 1-3 minutes
7
Using a spider or slotted spoon, transfer to a paper towel-lined wire rack; season with salt
8
Repeat 3 more times with remaining ingredients, returning oil to 350°F between batches
9
Serve with lemon wedges
10
Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 8 cups)
11
Heat over medium-high until thermometer registers 350°F
12
Meanwhile, whisk 1 cup all-purpose flour, 1 cup cornstarch, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl
13
Whisk in 2 cups chilled club soda just to blend (a few lumps are okay; just don't overmix)
14
Dip one-fourth of mixed vegetables, seafood, and herbs (see "Fritto Misto Favorites," below) into batter, letting excess drip back into bowl
15
Fry, turning occasionally to cook evenly and gently, separating as needed, until golden and crisp, 1-3 minutes
16
Using a spider or slotted spoon, transfer to a paper towel-lined wire rack; season with salt
17
Repeat 3 more times with remaining ingredients, returning oil to 350°F between batches
18
Serve with lemon wedges