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.
15 minutesmins
30 minutesmins
0 minutesmins
45 minutesmins
Calories: 717kcal
Ingredients
1 1/2cupsall purpose flour
1tablespoonCornstarch
1teaspoonBaking powder
Salt
Pepper
2cupsClub 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
Place all your ingredients in the blender or food processor and blend until combined. I like to leave my salsa verde a bit chunky.