Fritto Misto

Ingredients

Marinara sauce

1 cup

Lemon wedges

for serving

Vegetable oil

for frying

Zucchini

1, sliced into thin rounds

Eggplant

1, sliced into thin rounds

Bell peppers

1, sliced into strips

Shrimp

1 cup, peeled and deveined

Calamari

1 cup, cleaned and cut into rings

Scallops

1 cup

All-purpose flour

1 cup

Cornstarch

1/2 cup

Black pepper

1 teaspoon

Salt

1 teaspoon

Instructions

1. In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and black pepper until well combined.
2. Prepare your seafood and vegetables by dipping them into the flour mixture, ensuring to shake off any excess. This will create a light, crispy coating.
3. In a deep pot or skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of the batter; it should sizzle and rise to the surface.
4. Working in batches, carefully add the coated seafood and vegetables to the hot oil. Fry them until golden brown and crispy, about 2-3 minutes per batch. Avoid overcrowding the pan to maintain the oil temperature.
5. Use a slotted spoon to transfer the fried items to a paper towel-lined plate to drain excess oil.
6. Serve the Fritto Misto hot, accompanied by lemon wedges for squeezing and a side of marinara sauce for dipping.