Fritto Misto

Name: Fritto Misto
Yield: makes 6 or more servings
Ingredients: Corn, grapeseed, or other neutral oil for deep-frying; 1 medium zucchini, cut into chunks; 1 large onion, peeled, sliced, and separated into rings; 1 red bell pepper, cored, stemmed, and sliced; 2 cups flour; 1 teaspoon baking powder; 1 teaspoon salt; Black pepper to taste; 1 egg; 3/4 cup white wine or beer; 1 pound or more assorted fish: peeled shrimp, cleaned and sliced squid, crabmeat, shucked clams, pieces of skate or finfish, etc.; Coarse salt; Lemon wedges or Aïoli (page 603) for serving

December 14, 2011

Like Tempura (page 91), the Fritto Misto batter and technique can be used with almost any morsel of food. An old-fashioned Fritto Misto might have bits of veal or other meat, frog’s legs, cock’s combs, artichoke hearts, chanterelles or other mushrooms, zucchini or other vegetables, pieces of cheese, and, of course, fish. These days, it seems most people—including me—like a fish-based Fritto Misto, with perhaps a few pieces of vegetable thrown in. I have some suggestions here, but please use whatever you like. Because you’ll have to fry in batches, and because it’s good only when very hot, it’s best to serve Fritto Misto as an appetizer and usually only to those guests who are willing to stand around in the kitchen. I don’t think Fritto Misto needs more than fresh lemon as a “sauce,” but you can use aïoli or even a light tomato sauce if you like.

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