Fritto Misto Recipe

Pat the calamari rings and shrimp very dry with paper towels. If shrimp are larger, butterfly slightly so they cook evenly. Cut zucchini into 1/4" rounds and pat dry. Halve cherry peppers if large; leave small ones whole. Place all items on a tray and refrigerate briefly to keep cold (this helps the batter stay crisp).

In a large bowl, whisk together the all-purpose flour, cornstarch, semolina (if using), baking powder, salt, and black pepper until evenly combined.

Add several ice cubes to the cold sparkling water to chill it, then pour the chilled sparkling water into the dry mix and stir gently with a fork until just combined — a few small lumps are fine. The batter should be thin enough to lightly coat but not drip off in watery streams; add a splash more sparkling water if needed. Keep the batter chilled by placing the bowl in a larger bowl filled with ice, or return it briefly to the fridge.

Pour the oil into a deep heavy-bottomed pot or deep fryer and heat to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle immediately and brown in about 45–60 seconds.

Fry in Batches

Working in small batches (3–4 pieces at a time depending on size), dredge the chilled calamari, shrimp, zucchini, and cherry peppers lightly in a little extra flour (optional) to help the batter adhere. Dip each piece into the batter, let excess drip off briefly, then gently lower into the hot oil using a spider or slotted spoon. Fry until golden and crisp: about 45–60 seconds for squid rings and thin zucchini rounds, 60–90 seconds for shrimp and larger peppers. Do not overcrowd the oil — overcrowding drops the temperature and makes coating greasy.

Remove fried pieces with a slotted spoon to a wire rack set over a baking sheet (or paper towel-lined tray for shorter time). Sprinkle lightly with coarse sea salt while still hot. Maintain oil temperature at 340–360°F (170–180°C) between batches, adjusting heat as necessary. Repeat until all items are fried.

While frying, make the ammoglio. Warm 1 tablespoon extra-virgin olive oil in a small skillet over low heat just until fragrant — do not brown. Add the minced garlic and cook gently 30–45 seconds until softened but not colored. Remove from heat and stir in chopped parsley, lemon juice, lemon zest, red pepper flakes, salt, and 2 teaspoons warm water to bring it to a loose, saucy consistency. Taste and adjust seasoning. Keep warm or at room temperature.

Arrange the fried calamari, shrimp, zucchini, and cherry peppers on a warmed platter. Drizzle the ammoglio lightly over the top or serve it in a small bowl alongside for dipping. Scatter chopped fresh parsley and a light sprinkle of flaky salt over the fritto misto. Serve immediately with lemon wedges.

Optional: offer additional accompaniments such as aioli, marinara, or extra lemon on the side.