Fritto misto or “fried mix” is a traditional Italian dish from a coastal region. I choose fresh and crispy vegetables that fry quickly, making perfect appetizers for entertaining. I love to serve this dish with basil salsa verde and a squeeze of lemon during the summer.
I know that frying and Italian salsa verde are a bit messy and intimidating, but follow along so you can see my foolproof method and cleaning recommendations.
What is fritto misto?
In Italy, fritto misto is a mix of fried seafood and vegetables. The batter is light and crispy; it is made with sparkling water, making it very different from American fried food.
You can make fritto misto with a variety of seafood and vegetables or only vegetables. As this is a vegan recipe blog, we will focus on only vegetables. The most common vegetables to fry are eggplant, fennel, zucchini, mushrooms, etc.
Vegetable Fritto Misto Ingredients
- Flour, all-purpose flour
- Cornstarch, you could substitute with tapioca flour
- Baking powder
- Salt & pepper
- Club soda
- Vegetables, for this vegan fritto misto recipe, I used zucchini, mushrooms, scallions, and lemon slices. But use your imagination any vegetable will work.
How to make fritto misto?
- Choose your favorite vegetables to fry and prepare them by thinly slicing them. You can also fry sage leaves, leeks, scallions, lemon slices, etc. Let your imagination fly.
- Prepare the batter, heat the oil, and start breading the vegetables. Keep a kitchen towel under the batter bowl; this will protect your kitchen counter and will make clean-up really easy.
- When your oil reaches 375ºF, start frying the vegetables, the time will vary depending on the vegetable. When golden, place the vegetables over a lined baking sheet with paper towels. But, again, a great tip is to place a kitchen towel under the baking sheet and always wear an apron.
- For serving, transfer to a serving platter lined with parchment paper and serve with Italian salsa verde.
How to prepare the Italian salsa verde
Place all your ingredients in the blender or food processor and blend until combined. I like to leave my salsa verde a bit chunky.
Tips for frying without the mess
- Don’t let the clean-up take all the fun away from cooking and entertaining.
- Use a large pot
- Place the food carefully into the oil
- I also rely on the power of my GE Profile washer and dryer. The washer has settings for each type of stain; the dryer syncs with the washer, so it knows exactly what happened before.
- Use a spyder tool to take the food out and place it carefully on the baking sheet.
- Using a neutral-flavored oil with a high smoking point is also important.
- Wait until the oil reaches the desired temperature before adding the food.
NOTE: If you don’t have a food thermometer, no worries. Place the end of a wooden spoon to the oil and if you see tiny bubbles where the wood and oil meet, you are good to go.
Other functions I love about my GE Profile washer and dryer
- The doors are reversible. This is amazing because they adapt to your space. No more juggling around wet clothes.
- It has Microban Antimicrobial technology so say goodbye to bad odors.
- It has an adaptive Smart Dispense, which is so amazing because it only adds the necessary amount of detergent to every load. Say hello to savings; my laundry detergent has been lasting longer.
- And for all those tough-to-remove stains, it has powerful steam penetrating into the fabric to remove them.
- After entertaining, I steam dry the linens so they come out wrinkle-free, ready to fold, store, and be prepared for the next family or friend get-together.
Other recipes that you may like:
Vegetable fritto misto with Italian salsa verde
Fritto misto or “fried mix” is a traditional Italian dish from a coastal region. I choose fresh and crispy vegetables that fry quickly, making perfect appetizers for entertaining. I love to serve this dish with basil salsa verde and a squeeze of lemon during the summer.
Equipment
- Cooking thermometer
- Dutch oven
Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- Salt
- Pepper
- 2 cups Club soda
Vegetables
- zucchini, sliced
- mushrooms, sliced
- lemon slices, sliced and pitted
- scallions
Instructions
- Choose your favorite vegetables to fry and prepare them by thinly slicing them. You can also fry sage leaves, leeks, scallions, lemon slices, etc. Let your imagination fly.
- Prepare the batter, heat the oil, and start breading the vegetables. Keep a kitchen towel under the batter bowl; this will protect your kitchen counter and will make clean-up really easy.
- When your oil reaches 375ºF, start frying the vegetables. The frying time will vary depending on the vegetable. When golden, place the vegetables over a lined baking sheet with paper towels. But, again, a great tip is to place a kitchen towel under the baking sheet and always wear an apron.
- For serving, transfer to a serving platter lined with parchment paper and serve with Italian salsa verde.
Notes
Italian salsa verde recipe
- 2 garlic cloves
- 3 heaping tablespoons capers
- 1 cup parsley, basil or a combination of both
- 1 tablespoon red wine vinegar
- 3/4 cup extra-virgin olive oil
- salt and freshly ground black pepper
Nutrition
Serving: 1servingCalories: 717kcalCarbohydrates: 152gProtein: 19gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 107mgPotassium: 614mgFiber: 5gSugar: 1gCalcium: 225mgIron: 9mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, Piloncillo&Vainilla es mi espacio donde te comparto mis recetas veganas fáciles y deliciosas que te harán sentir BIEN.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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