Happy Monday! Today we are sharing one last Valentines recipe with you. This recipe for Light and Crispy Fritto Misto is obviously not just a recipe for Valentines Day, but we just thought it would make a really good one. It’s really pretty, and super tasty. Everyone loves fried seafood! This is also a great recipe to make for your guests if you always find that they end up congregating in the kitchen because once they finish the first batch you can be ready with a fresh batch right there!
♥ Teri
Hungry for more?
Subscribe to never miss a recipe. Follow along on Instagram, Facebook, Twitter, and Pinterest.
Fritto Misto
Servings: 4
INGREDIENTS
dredging
- 1 cup all purpose flour
- ¼ teaspoon salt
- pinch black pepper
batter
- 1 cup all purpose flour
- ½ bunch chopped basil leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup ice water
- ½ cup cold seltzer water
to fry
- ½ pound small squid, cleaned and the bodies cut into thin rings with the tentacles reserved
- ½ pound medium shrimp, peeled, deveined and cleaned with the tails intact
- 1 small fennel head, trimmed, halved and thinly sliced
- ½ sweet potato, cleaned and very thinly sliced
- 1 lemon, very thinly sliced
- 8 to 10 basil leaves
- oil for frying
INSTRUCTIONS
- Fill a deep pot with 3 inches of oil and preheat to 350˚F.
- Place the dredging mixture into a shallow dish and whisk together.
- Pour all batter ingredients, except the seltzer water, into a large mixing bowl and whisk together.
- Place the squid, shrimp, fennel, potato, and lemon into the dredging mixture and toss together until everything is fully coated in a thin layer, shaking off any excess (you may want to do this I a few batches).
- Pour the seltzer water into the batter and whisk together. Dip each dredged item into the batter and shake off any excess.
- Carefully drop coated vegetables into the oil, first a few at a time, making sure not to overcrowd the pot.
- Fry each piece for 3 to 4 minutes on each side or until very lightly golden and crisp. Drain onto a paper towel and lightly season with salt. Repeat with the remaining vegetables followed by the seafood, and finally the lemon slices and basil leaves (the basil leaves will only require a couple seconds of frying).
- Once all the items are fried, transfer to a serving platter and serve with garlic-lemon aioli and cocktail sauce.
Calories: 380kcal Carbohydrates: 60g Protein: 28g Fat: 2g Saturated Fat: 1g Cholesterol: 275mg Sodium: 958mg Potassium: 589mg Fiber: 4g Sugar: 1g Vitamin A: 4200IU Vitamin C: 13mg Calcium: 147mg Iron: 5mg
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Using fizzy water is a fantastic tip. Makes such a light batter – and fun to cook, too!