bonappetit
Fritto Misto
Fry anything in this tender, light, and crispy batter and it'll be delicious, but make it a shrimp, fennel, and mushroom fritto misto for an impeccable starter.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Vigorously whisk 1 cup (125 g) all-purpose flour, ¾ cup (107 g) white rice flour, ½ tsp. baking powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine. Gradually pour in one 12-oz. can seltzer, whisking constantly until combined (this will ensure a lump-free batter).
(125 g) all-purpose flour1 cup12-oz. can seltzer1
2
Pour vegetable oil into a medium Dutch oven or other heavy pot to come 2" up sides (about 6 cups oil). Heat over medium-high until a thermometer, preferably a digital instant-read, inserted into the oil registers 350°. Working one at a time, dredge 4–5 pieces of ½ small fennel bulb, very thinly sliced lengthwise, into batter, gently shaking off excess. Slide into oil and cook, stirring and turning occasionally to prevent sticking, until golden, 4–⏱️ 8 minutes, depending on size. Using a spider or slotted spoon, transfer to paper towels to drain; sprinkle lightly with salt. Working in batches, repeat process with remaining fennel pieces until all have been fried. Working in batches as needed, repeat with 4 oz. maiitake or oyster mushrooms, trimmed, torn or cut into bite-size pieces, 6 oz. large shrimp, peeled, deveined, halved lengthwise, and ½ cup basil leaves.
(125 g) all-purpose flour1 cupVegetable oil, for frying (about 6 cups). maiitake or oyster mushrooms, trimmed, torn or cut into bite-size pieces4 oz. large shrimp, peeled, deveined, halved lengthwise6 oz
3
Arrange fritto misto on a platter and serve with lemon wedges for squeezing over.
(125 g) all-purpose flour1 cupLemon wedges (for serving)
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