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Simple fritto misto

Simple Fritto Misto: Crispy Italian Delight You’ll Love

This Simple Fritto Misto recipe captures Italian flavors with crispy seafood and vegetables, making it a delightful appetizer.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Seafood & Vegetables
  • 1 bunch asparagus Provides crunch and color; substitute with green beans for similar texture.
  • 1 piece courgette Adds mild flavor; zucchini can be used interchangeably.
  • 6 pieces courgette flowers Offers a delicate taste; omit or use more courgette if unavailable.
  • 1 piece fresh red chilli Introduces heat; adjust to control spice.
  • 4 pieces raw shell-on king prawns Rich source of protein; sustainable alternative can be used.
  • 4 pieces sardines Ask for sustainable sources or substitute with mackerel.
  • 4 pieces small red mullet fillets Adds flavor; can swap for any white fish fillet.
For the Batter
  • 500 ml sunflower oil For frying; can swap to canola oil.
  • 100 g plain flour Creates batter structure; gluten-free flour can be used.
  • 100 g cornflour Enhances crispiness; cornstarch can be a substitute.
  • 200 ml chilled sparkling water Adds lightness; regular water may affect texture.
Choose Your Mayo
  • as desired Garlic Mayo Mix mayo with olive oil and crushed garlic.
  • as desired Basil Mayo Blend mayo with olive oil and fresh basil.
  • as desired Harissa Mayo Combine mayo with olive oil and harissa for a spicy option.

Equipment

  • Deep pan
  • Mixing Bowl

Method
 

Preparation
  1. Rinse the seafood and vegetables under cold water. Trim asparagus into bite-sized pieces, slice courgette, and gently open courgette flowers. Ensure everything is dry on a towel.
  2. In a bowl, combine plain flour and cornflour. Gradually whisk in chilled sparkling water until smooth; a few lumps are okay. Let mixture rest for a few minutes.
  3. Heat sunflower oil in a deep pan over medium-high heat to about 180°C (350°F). It's ready when small bubbles form around a wooden spoon dipped into the oil.
  4. Dip each piece of seafood and vegetable into the batter. Fry in small batches for about 3-5 minutes until golden brown.
  5. Use a slotted spoon to remove fried items from oil and place them on paper towels to absorb excess oil. Serve immediately with dipping mayo.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 10mg

Notes

Fritto misto is best enjoyed fresh and hot. Prepare dipping sauces ahead to maintain excitement at serving time.

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