Fritto Misto Recipe
lightly fried calamari, rock shrimp, seasonal fish, crispy vegetables, pickled ramp aioli, bitter greens
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Ingredients
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Seafood
Vegetables
Batter
Pickled Ramp Aioli
Garnish
Oil for frying
Method
Preparation of Seafood and Vegetables
Batter Preparation
- 3
Make the Batter
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold sparkling water, whisking until smooth.
Pickled Ramp Aioli Preparation
- 4
Make the Aioli
In a small mixing bowl, combine the mayonnaise, chopped pickled ramps, lemon juice, and minced garlic. Mix well and refrigerate until ready to serve.
Frying
- 5
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Seafood and Vegetables
Dredge the prepared seafood and vegetables in the batter, shaking off any excess. Fry in batches, being careful not to overcrowd the pot, for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
Serving
- 7
Plate the Fritto Misto
Arrange the fried seafood and vegetables on a large platter. Serve with the pickled ramp aioli on the side and garnish with bitter greens.