Fritto Misto

September 17, 2014

Ingredients

6 Servings

Vegetable oil (for frying; about 8 cups)

1 cup all-purpose flour

1 cup cornstarch

1 teaspoon baking powder

½ teaspoon kosher salt, plus more

2 cups chilled club soda

¼ small squash (such as kabocha), scrubbed, very thinly sliced

½ small fennel bulb, very thinly sliced lengthwise

1 leek, white and pale-green parts only, halved lengthwise, layers separated

2 ounces maitake or shiitake mushrooms, trimmed, torn into bite-size pieces

1 lemon, very thinly sliced into rounds, seeds removed, plus wedges for serving

4 ounces large shrimp, peeled, deveined, halved lengthwise

4 ounces squid or baby octopus tentacles

½ cup fresh flat-leaf parsley leaves with tender stems

¼ cup fresh sage leaves

SPECIAL EQUIPMENT

A deep-fry thermometer

Preparation

Step 1
:
Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer
registers 350°.

Step 2
Meanwhile, whisk flour, cornstarch, baking powder, and ½ tsp. salt in a large bowl. Whisk in club soda just to blend (a
few lumps are okay; just don’t overmix). Dip one-fourth of mixed vegetables, citrus, seafood, and herbs 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° between batches. Serve with lemon wedges.

Nutrition Per Serving

Calories (kcal) 270 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 70 Carbohydrates (g) 44 Dietary Fiber (g) 2 Total Sugars (g) 1
Protein (g) 9 Sodium (mg) 380

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