Fritto Misto With Chilli Lime Gremolata Recipes

FRITTO MISTO

Steps:

• For the sauce: Combine the basil, pistachios, olive oil, lemon zest and garlic in a food processor. Pulse until roughly pureed. Remove the contents to a small bowl and stir in the mayonnaise and Parmigiano-Reggiano. Season with the salt.
• For the seafood: Fill a heavy-bottomed Dutch oven with 3 inches of oil and heat to 350 degrees F.
• Whisk together the rice flour, cornstarch, polenta, pepper and 1/2 teaspoon salt in a medium bowl. Working in batches, dredge the shrimp and calamari in the flour mixture and add to the hot oil, being careful not to overcrowd the pan and drop the temperature. Fry until light golden brown and cooked through, 1 to 2 minutes. Use a spider to remove the seafood to a paper towel-lined tray and season with a pinch of salt. Continue with the remaining shrimp and calamari. Serve hot alongside the pesto dipping sauce and lots of lemon wedges.

LIGHT AND CRISPY FRITTO MISTO

Steps:

• Heat the oil: Fill a large, heavy-based saucepan about halfway with oil. Begin to heat the oil over medium heat but don't let it get ripping until you have everything else ready to go. Prepare the squid and vegetables: Separate the bodies and the tentacles of the squid. If the squid are big, cut the tentacles in half. Cut the squid bodies open so they lie flat, then cut into 1/4-inch-thick, 1 1/2-inch-long strips. Soak the squid in the milk while you prepare the rest of the fritto misto. Trim the artichoke stems and remove the outer leaves. Slice them very thinly through the stem end. (If you have true baby artichokes, you don't have to worry about the choke; if you can only find large artichokes, remove the spiny choke before slicing.) Trim the ends off the zucchini and slice lengthwise about 1/4 inch thick, then cut into 1 1/2-inch-long sticks.
• Set up your fry station: On a sheet pan or large platter, combine the flour, 2 teaspoons salt and 1 teaspoon pepper. Have the sliced lemon, garlic, parsley and rosemary prepared and nearby. Line a platter with paper towels or parchment paper. Increase the heat of the oil until it reaches 375 degrees F on a deep-fry thermometer.
• Meanwhile, drain the squid; toss the squid, artichokes and zucchini in the flour. Shake the baking sheet back and forth to coat the ingredients. Once the oil is up to temperature, add about one-third of the floured goods, plus a few of the lemon and garlic slices, and let cook for about 1 minute. Add about a third of the rosemary and the parsley and continue to cook until the vegetables and squid are a light golden brown, another 1 to 2 minutes. Using a spider or a Chinese strainer (or as a last resort, a slotted spoon), transfer the fried foods to the lined platter to drain. Season with more salt and chopped parsley and serve with the lemon wedges. This is best served hot, so let your guests dig in while you begin cooking the next batch. Photograph by David Malosh

FRITTO MISTO

Steps:

• FOR THE BATTER: Combine the flour, cornstarch, black pepper, and cayenne in a medium bowl. In a measuring cup, mix together the water and olive oil. While whisking the flour mixture, pour in the water and oil mixture in a steady stream until the mixture is just combined. It should resemble heavy cream in texture. Cover with plastic wrap and set aside for at least 1 hour. Just before frying, use an electric mixer to beat the egg whites to stiff peaks. With a large rubber spatula, fold the beaten egg whites completely into the batter.
• Meanwhile, prepare the vegetables.
• Heat the oil in a heavy-bottomed 6-quart Dutch oven over medium-high heat until it reaches 375 degrees. (Use an instant-read ­thermometer that registers high temperatures or clip a candy/deep-fry thermometer onto the side of the pot before turning on the heat.) To coat the vegetables, submerge them in the ­batter and, using tongs, remove them from the batter, allowing the excess to drip back into the bowl. Making sure not to overcrowd the pan, fry the vegetables in batches until light golden brown, 2 to 3 minutes per batch, depending on the vegetable. Adjust the temperature as necessary to maintain an oil temperature of 375 degrees. Remove the vegetables with a second pair of tongs, allowing the excess oil to run off the vegetables and back into the pot, then drain the vegetables on an oven-safe plate layered with paper towels. Use a mesh skimmer to remove any burned bits of batter from the oil and repeat with another batch of vegetables. Lightly salt and pepper the vegetables while still hot. Serve immediately with lemon wedges.
• Fritto misto is best eaten immediately (have everyone in the kitchen to eat the vegetables as soon as they come out of the oil), but the fried vegetables can be held for up to 1/2 hour in a 200-degree oven on a paper towel-lined baking sheet or ovensafe plate.