Description
Fritto Misto is a delicious mixed fry of seafood and vegetables served with a roasted garlic sriracha dip.
Ingredients
Scale
- For the Roasted Garlic Sriracha Dip
- 1 head garlic
- Chosen Foods 100% Pure Avocado Oil
- 1 cup Chosen Foods Classic Mayo with 100% Pure Avocado Oil
- Sriracha, to taste
- 1/2 lemon, juiced
- Kosher salt, to taste
- Vegetables and Seafood
- 1 small bunch Broccolini, blanched and shocked
- 1/2 pound peeled and deveined shrimp, patted dry
- 1/2 pound calamari, patted dry
- 1 small fennel bulb, sliced 1/4″ thick lengthwise
- 1 small eggplant, sliced into 1/4” thick rounds
- 1 small delicata squash, seeds removed, sliced into 1/4” rounds
- 1 (14-ounce) can chickpeas, drained, rinsed, and patted dry
- 1 (12-ounce) jar artichoke hearts in water, drained and patted dry
- 2 lemons or Meyer lemons, sliced into 1/4” thick rounds
- 1 small bunch fresh sage, leaves picked
- For the Batter
- 2 cups rice flour
- 1/4 cup chickpea flour
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 cup cold seltzer water
- 3/4 cup cold Prosecco or champagne
- 2 large eggs
- Potato starch, for dredging
- 2 liters Chosen Foods 100% Pure Avocado Oil, for frying
- To Serve
- Lemon wedges
- Chopped parsley
- Fennel fronds, if desired
Instructions
- Preheat oven to 400F degrees.
- Cut 1/2″ off the garlic, drizzle with avocado oil, and wrap in aluminum foil. Roast for 45 minutes, then allow to cool.
- Squeeze roasted garlic into a bowl, mash, and stir in mayonnaise, sriracha, lemon juice, and salt. Refrigerate.
- Dredge veggies, chickpeas, seafood, and sliced lemons in potato starch, tapping off excess. Set aside.
- Whisk rice flour, chickpea flour, baking powder, salt, and garlic powder until combined.
- Pour seltzer water, Prosecco, and eggs into dry ingredients. Stir until just combined. Let batter rest for 5 minutes in the fridge.
- Heat 1 1/2 liters avocado oil in a pot over medium-high heat until 350F degrees. Prepare baking sheets with paper towels and racks. Preheat oven to 200F degrees.
- Submerge dredged pieces in batter and fry in batches until golden brown, about 3-5 minutes. Set on baking sheets and season with salt.
- Refresh frying oil halfway through cooking and skim off browned bits.
- Fry sage leaves until crisp.
- Serve fritto misto hot with roasted garlic sriracha dip, lemon wedges, parsley, and fennel fronds.
Notes
- Make sure to pat dry seafood and vegetables before dredging.
- Adjust sriracha amount based on heat preference.
- Keep fried items warm in the oven while cooking others.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 100mg
Keywords: Fritto Misto Recipe, mixed fried seafood, Italian appetizer