Fritto Misto

Ingredients for Fritto Misto

• About 1925ml vegetable oil

• 240ml plain flour

• 130g cornflour

• 1 teaspoon baking powder

• 1/2 teaspoons kosher salt

• 475ml chilled club soda

• Lemon wedges for serving

• medium heavy pot

• a deep-fry thermometer

• a spider or slotted spoon

How to make Fritto Misto

Fit a medium heavy pot with a deep-fry thermometer; pour in vegetable oil to measure 4" (about 1925ml ). Heat over medium-high until thermometer registers 177°C.

Meanwhile, whisk 130g plain flour, 130g cornflour, 1 teaspoon baking powder, and 1/2 teaspoons kosher salt in a large bowl. Whisk in 475ml 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 Favourites," 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 177°C between batches. Serve with lemon wedges.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.