Teresa's Recipes
Fritto Misto
Fritto Misto is a delightful Italian classic that brings the essence of the coast to your table. This dish features a tantalizing mix of perfectly battered and fried seafood and vegetables, creating a symphony of flavors and textures. Crispy on the outside and succulent within, each bite is a celebration of the sea and garden, best enjoyed with a squeeze of fresh lemon and a side of rich marinara sauce. A staple in Italian seaside towns, Fritto Misto embodies the spirit of summer and is a must-try for any seafood lover.
Ingredients
- 1 cup Marinara sauce
- for serving Lemon wedges
- for frying Vegetable oil
- 1, sliced into thin rounds Zucchini
- 1, sliced into thin rounds Eggplant
- 1, sliced into strips Bell peppers
- 1 cup, peeled and deveined Shrimp
- 1 cup, cleaned and cut into rings Calamari
- 1 cup Scallops
- 1 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 teaspoon Black pepper
- 1 teaspoon Salt
Dietary Notes
- Servings: 4
- Dish Type: Appetizer
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 25g
- Carbs: 40g
- Protein: 25g
- Sodium: 700mg
- Sugar: 5g
Instructions
- In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and black pepper until well combined.
- 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.
- 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.
- 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.
- Use a slotted spoon to transfer the fried items to a paper towel-lined plate to drain excess oil.
- Serve the Fritto Misto hot, accompanied by lemon wedges for squeezing and a side of marinara sauce for dipping.
Tips
- For a lighter version, you can bake the seafood and vegetables on a parchment-lined baking sheet at 425°F (220°C) for about 15-20 minutes, flipping halfway.
- Feel free to experiment with other vegetables like green beans or mushrooms, or add different types of seafood like white fish or lobster.