Fritto Misto
A crispy Italian mixed fry featuring a light, airy batter made with flour, cornstarch, and club soda. Perfect for frying an assortment of vegetables, seafood, and herbs to golden perfection.
Ingredients
- •8 cups vegetable oil
- •1 cup all-purpose flour
- •1 cup cornstarch
- •1 teaspoon baking powder
- •½ teaspoon kosher salt
- •2 cups chilled club soda
- •1 whole lemon
- •1 piece medium heavy pot
- •1 piece deep-fry thermometer
- •1 piece spider or slotted spoon
Cooking Instructions
- 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.
10 min
- 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.
20 min
