Crispy Italian Fritto Misto with Lemon Aioli

Perfectly Fried Medley of Seafood and Vegetables

Savory and crispy, Fritto Misto is an Italian classic featuring a delightful mix of fried seafood and vegetables, served with a zesty lemon aioli for dipping.

40 min
4
Intermediate

Ingredients

For the Fritto Misto

Small prawns

200g, peeled and deveined

Baby squid

150g, cleaned and cut into rings

Zucchini

1 medium, sliced thinly

Red bell pepper

1, sliced into strips

Eggplant

1, sliced into rounds

For the Batter

All-purpose flour

1 cup

Sparkling water

1 cup, chilled

Salt

1 pinch

For Frying

Vegetable oil

for deep frying

For the Lemon Aioli

Mayonnaise

1/2 cup

Garlic

1 clove, minced

Lemon juice

1 tablespoon

Lemon zest

Zest of 1 lemon

Salt and pepper

To taste

Preparation

Preparing the Lemon Aioli

Combine ingredients

In a small bowl, combine mayonnaise, minced garlic, lemon juice, and lemon zest.

Mix and season

Mix well and season with salt and pepper to taste.

Refrigerate

Cover and refrigerate until ready to serve.

Ensure the aioli is chilled properly for the best flavor. Allow it to sit for at least 30 minutes to enhance the flavors.

Cooking Process

Prepping the Batter

Whisk together flour, chilled sparkling water, and a pinch of salt until smooth.

Heating the Oil

Fill a heavy-bottomed pot with vegetable oil and heat until 180°C (350°F).

Frying the Fritto Misto

Dip the prawns, squid, and vegetables into the batter and carefully place in hot oil. Fry until golden and crispy. Drain on paper towels.

Plating & Serving

Crispy Italian Fritto Misto with Lemon Aioli

FaUtensils

Plating & Serving

Arrange the golden brown fritto misto on a platter with a small dish of lemon aioli in the center, garnished with lemon wedges.

Sauce Pairings

Lemon Aioli

tangy and creamy

Tomato Salsa

fresh and zesty

Garnishes & Accompaniments

Fresh parsleyLemon wedges

Perfect Sides

Mixed greens

Garlic bread