FRITTO MISTO
Provided by Giada De Laurentiis
Time 20m
Yield 6 servings
Number Of Ingredients 17
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.
FRITTO MISTO DI MARE
Every culture does fried food, but Italian cooks do it especially well. The concept of fritto misto (mixed fried things) can apply to vegetables, fish or meat. Here, with a beautiful assortment of shellfish, the only requirement is that everything be spanking fresh. In Italy, fritto misto is nearly always served as a first course. It is especially nice in bite-size pieces, to precede a meal as a stand-up antipasto.
Provided by David Tanis
Categories dinner, lunch, finger foods, project, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Make the batter: Put flour and salt in a small bowl and gradually whisk in wine to obtain a smooth, lump-free mixture. Rest 30 minutes. Add seltzer just before frying.
- Near the stove, put the seasoned dredging flour in a shallow bowl. Place finished batter next to it and an empty plate next to that. Put fish and other ingredients for frying nearby.
- Put oil in a large wok or a wide, deep pot and fasten a candy thermometer to the side. Heat oil to 375 degrees.
- Working in small batches, dip a few pieces of shrimp, squid, scallop, mussels, white bait, sliced lemon and scallion first into the seasoned flour to coat lightly, then into the batter. Put battered pieces on the empty plate.
- Slip a few pieces into the hot oil and fry 3 to 4 minutes, until golden. Remove with tongs or wire spider and drain on a paper-towel-lined baking sheet. Hold fried food in a warm oven while continuing to fry. Make sure to regulate heat below wok to keep oil at correct temperature (adding too many pieces to the oil will cause it to cool.) Rid oil of debris between batches with a fine meshed skimmer.
- As soon as you have enough to serve, pile it onto a warmed platter. Sprinkle with sea salt (and crushed red pepper if desired). Garnish with parsley and lemon wedges. Continue to fry in small batches.
FRITTO MISTO
Steps:
- Pour the oil into a heavy, deep-sided skillet or deep fryer; place over medium-high heat until it registers 375 degrees on a deep-fry thermometer. Pour buttermilk into a medium bowl.
- To prepare artichokes, snap off tough outer leaves. Slice off the upper two-thirds of each bulb, and discard. Use a vegetable peeler to remove green outer layer from around heart. Dip in buttermilk, and scoop out choke with a spoon. Thinly slice crosswise. Place in the buttermilk.
- Add the fennel and lemons, and stir to coat evenly. Place flour in a separate dish. Season generously with salt and pepper; whisk to combine.
- Remove vegetables and lemon slices, one piece at a time, from buttermilk, shaking off excess. Dredge in flour, and carefully transfer to the hot oil, 6 to 7 pieces at a time. Cook until golden brown, about 3 minutes. Dip parsley in buttermilk, and then in flour to coat. Carefully transfer to the hot oil, and fry until golden brown, about 30 seconds. As each batch is finished, transfer to a paper towel-lined baking sheet to drain. Sprinkle with salt. Serve immediately.
FRITTO MISTO
Provided by Joseph W. DiPerri
Categories Fish Appetizer Cocktail Party Dinner Seafood Scallop Shrimp Squid Deep-Fry Party Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- In large shallow skillet over moderately high heat, heat 3 inches of oil until thermometer registers 350°F.
- Transfer flour to large plate. Sprinkle all seafood liberally with salt and pepper. Working in batches and returning oil to 350°F between batches, dredge seafood in flour, shaking to remove excess, and fry until golden and cooked through, about 20 seconds per side for whole fish and shrimp, 15 seconds per side for scallops and calamari. Using slotted spoon, remove as done and drain on paper towel-lined plate.
- Garnish with lemon wedges and serve immediately with tartar sauce.
FRITTO MISTO RECIPE
Steps:
- Gather the ingredients. In a large Dutch oven or other heavy-duty pot, heat about 2-inches of oil to 350 F.
- Meanwhile, in a large bowl, whisk together the flour, cornstarch, baking powder, and 1 teaspoon salt. Whisk in the club soda slowly, careful not to overmix. The mixture will be slightly lumpy.
- Dip a quarter of the vegetables, seafood, lemon, and herbs into the batter, allowing the excess to drip back into the bowl. Fry, turning to cook evenly and separating as needed in the oil, until lightly golden, about 2 minutes.
- Using a slotted spoon, transfer to a paper towel-lined wire rack and sprinkle with salt. Repeat with the remaining ingredients. Serve hot.
Nutrition Facts : Calories 375 kcal, Carbohydrate 43 g, Cholesterol 43 mg, Fiber 5 g, Protein 11 g, SaturatedFat 2 g, Sodium 603 mg, Sugar 6 g, Fat 20 g, UnsaturatedFat 0 g
SIMPLE FRITTO MISTO
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.
- Mix the flour, cornstarch, salt and pepper in a medium bowl. Whisk in the water to make a thin batter. Dip the green beans, zucchini and lemons in the batter and carefully place them in the saucepan. Fry the vegetables until lightly browned, 1 to 3 minutes. Drain the vegetables on paper towels and immediately sprinkle with salt. Serve the vegetables warm.
FRITTO MISTO
Steps:
- Prepare the batter. In a mixing bowl, sift the flour and salt. Make a well in the center. Pour the olive oil and gradually beat in the water to make a smooth, thick batter. Cover and refrigerate for 1 hour. Before using, beat the egg whites until firm. Lightly fold the beaten egg whites into the batter.
- Preheat the oil to 375 degrees F.
- Thoroughly wash all the seafood in water. Drain. Dip the assorted seafood and vegetables in the prepared batter and shake off any excess batter. Cook in hot oil and fry until crisp and golden. Lift out and drain on paper towels.
- Fry the basil, sage and parsley, then drain. Sprinkle fried seafood with salt and divide onto 4 serving plates. Garnish with the fried herbs and lemon wedges. Serve immediately with Sauce Tartare.
- Combine the hard-boiled egg, capers, cornichon, anchovies, chives and parsley with the mayonnaise.
- Fold in the whipped cream. Chill and use as needed.
- Yield: 2 cups
- Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981.
FRITTO MISTO
Like Tempura (page 91), the Fritto Misto batter and technique can be used with almost any morsel of food. An old-fashioned Fritto Misto might have bits of veal or other meat, frog's legs, cock's combs, artichoke hearts, chanterelles or other mushrooms, zucchini or other vegetables, pieces of cheese, and, of course, fish. These days, it seems most people-including me-like a fish-based Fritto Misto, with perhaps a few pieces of vegetable thrown in. I have some suggestions here, but please use whatever you like. Because you'll have to fry in batches, and because it's good only when very hot, it's best to serve Fritto Misto as an appetizer and usually only to those guests who are willing to stand around in the kitchen. I don't think Fritto Misto needs more than fresh lemon as a "sauce," but you can use aïoli or even a light tomato sauce if you like.
Yield makes 6 or more servings
Number Of Ingredients 13
Steps:
- Put at least 3 inches of oil in a large, deep saucepan; a larger pan with more oil will allow you to cook more at once. Turn the heat to high and keep it there until the temperature reaches 350°F (a pinch of flour will sizzle). Then adjust the heat as necessary to maintain this temperature. While the oil is heating, prepare the vegetables.
- Make the batter: Combine 1 cup of the flour, the baking powder, salt, and pepper in a bowl; mix lightly with a fork. Mix together the egg and wine, then stir the mixture into the batter until smooth; the mixture should be just about the consistency of pancake batter.
- Dredge each piece of food lightly in the remaining flour, then dip into the batter and add to the oil. Do not crowd the food; you will have to cook in batches. Cooking time will be just as long as it takes for the pieces to become an appealing shade of gold, just 5 minutes or so.
- Drain on paper towels, sprinkle with coarse salt, and serve immediately, with lemon wedges or aïoli.
FRITTO MISTO
Fried veggies in a delicious batter! Adapted from Cooks Illustrated When picking out your veggies, pick contrasting tastes and textures.
Provided by Boo Chef in West Te
Categories European
Time 30m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 3175.2, Fat 334.2, SaturatedFat 43.3, Sodium 46.8, Carbohydrate 49.1, Fiber 2.5, Sugar 0.3, Protein 6.4
More about "simple fritto misto recipes"
FRITTO MISTO RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (18)Estimated Reading Time 1 minServings 6
- Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 350°.
- Meanwhile, whisk flour, cornstarch, baking powder, and ½ tsp. salt in a large bowl. Whisk in club soda just to blend (a few lumps are okay; just don’t overmix). Dip one-fourth of mixed vegetables, citrus, seafood, and herbs into batter, letting excess drip back into bowl. Fry, turning occasionally to cook evenly and gently, separating as needed, until golden and crisp, 1–3 minutes. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack; season with salt. Repeat 3 more times with remaining ingredients, returning oil to 350° between batches. Serve with lemon wedges.
FRITTO MISTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 2 minsCategory Snack
BEST SEAFOOD FRITTO MISTO (FRIED MIXED SEAFOOD) …
From foodnetwork.ca
ADRIATIC FRITTO MISTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
FRITTO MISTO - IN JENNIE'S KITCHEN
From injennieskitchen.com
FRITTO MISTO RECIPE - NDTV FOOD
From food.ndtv.com
FRITTO MISTO | GIADZY
From giadzy.com
FRITTO MISTO WITH PEPPERONCINI MAYO RECIPE | REAL …
From realsimple.com
FRITTO MISTO AMALFITANO RECIPE | FRIED MIXED SEAFOOD …
From leitesculinaria.com
VALENTINO'S FRITTO MISTO RECIPE - LOS ANGELES TIMES
From latimes.com
FRITTO MISTO | APPETIZERS | SEAFOOD | ITALIAN FOOD
From charlottefashionplate.com
FRITTO MISTO — FARM TO FORK
From farmtofork.com.au
VEGETABLE FRITTO MISTO - FOOD CHANNEL
From foodchannel.com
BEST FRITTO MISTO RECIPES | GIADA IN ITALY - FOOD NETWORK …
From foodnetwork.ca
FRITTO MISTO (FRIED SEAFOOD AND VEGETABLES) RECIPE
From today.com
FRITTO MISTO | WILLIAMS SONOMA
SIMPLE FRITTO MISTO - DAIRY FREE RECIPES
From fooddiez.com
FRITTO MISTO | CANADIAN LIVING
From canadianliving.com
RECIPE - FRITTO MISTO - LCBO
From lcbo.com
FRITTO MISTO RECIPE: HOW TO MAKE FRITTO MISTO WITH CALAMARI
From masterclass.com
FRITTO MISTO DI MARE : ITALIAN-STYLE FISH FRY | ITALY MAGAZINE
From italymagazine.com
LIDIA BASTIANICH'S FRITTO MISTO - MIXED FRIED VEGETABLES AND …
From delish.com
FRITTO MISTO RECIPE | TASTING TABLE
From tastingtable.com
FRITTO MISTO (MIXED FRIED VEGETABLES AND SEAFOOD) RECIPE
From recipes.net
FRITTO MISTO DI PESCE AKA FRIED SEAFOOD DELIGHT - LA …
From lacucinaitaliana.com
FRITTO MISTO RECIPE FOR ITALIAN FRIED FOOD DISH
From finedininglovers.com
SIMPLE FRITTO MISTO - PLAIN.RECIPES
From plain.recipes
RECIPE DETAIL PAGE | LCBO
From lcbo.com
FRITTO MISTO BY LISATHOMPSON | QUICK & EASY RECIPE | THE FEEDFEED
From thefeedfeed.com
FRITTO MISTO DE MARE: ITALIAN FRIED SEAFOOD - PAESANA
From paesana.com
FRITTO MISTO WITH CHILLI-LIME GREMOLATA RECIPE - BBC FOOD
From bbc.co.uk
FRITTO MISTO RECIPE FOR ITALIAN FRIED DISH | MI'TALIA KITCHEN & BAR
From mitaliakitchen.com
FRITTO MISTO RECIPE | RECIPELAND
From recipeland.com
SIMPLE FRITTO MISTO – RECIPES NETWORK
From recipenet.org
FRITTO MISTO RECIPE - THE TELEGRAPH
From telegraph.co.uk
FRITTO MISTO DI MARE (FRIED MIXED SEAFOOD) RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love