Fritto Misto Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
6 to 8
Ingredients
  • 2 egg yolks
  • 2½ teaspoons Dijon mustard
  • 2 teaspoons Calabrian chile paste, divided
  • 1½ teaspoons sherry vinegar
  • 2½ teaspoons distilled white vinegar
  • ¾ teaspoons salt
  • ⅓ cup extra-virgin olive oil
  • ¾ cup canola oil
  • Peanut or canola oil for frying
  • 2½ cups rice flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • 1¼ cups dry white wine
  • 1¼ cups water
  • ½ pound calamari, cleaned and cut into rings
  • ½ pound shrimp, peeled and deveined
  • 1 bunch broccolini, separated into florets
  • 1 fennel bulb, thinly sliced
  • 1 small delicata squash, seeded and thinly sliced
  • 1 Meyer lemon, thinly sliced, plus additional wedges for serving
Directions
  1. Make the aioli: In a food processor, blend together the egg yolks, Dijon mustard, 1 teaspoon of the Calabrian chile paste, vinegars and salt. With the machine running, slowly drizzle in the oils until a thick mayonnaise forms. Transfer to a bowl and stir in the reserved Calabrian chile paste.
  2. Make the fritto misto: Pour enough oil into a 6-quart pan to reach a depth of at least 2 inches. Heat the oil to 375°.
  3. In a large bowl, whisk together the rice flour, baking powder and salt. Add the white wine and water, and stir until a smooth batter forms. Add more rice flour or water if necessary until you achieve a thin pancake batter-like consistency.
  4. One at a time, dip the seafood and vegetables into the batter and tap off any excess against the side of the bowl, so only a thin layer remains. Fry in batches for 2 to 4 minutes until crisp and lightly golden. Drain on a towel-lined plate and season with salt.
  5. Serve with the Calabrian chile aioli.