Frito Misto Recipe

Trim and slice fennel

Trim the fennel: remove stalks and fronds (save a few fronds for garnish if desired). Cut the bulb in half lengthwise, remove the core if tough, then slice each half into 1/4-inch (about 6 mm) thin slices. Pat dry with paper towels to remove surface moisture.

Slice bell pepper

Core and seed the red bell pepper, then slice into 1/2-inch (1–1.5 cm) wide strips, about the same length as the fennel slices.

Slice zucchini and yellow squash

Trim the ends of the zucchini and yellow squash. Cut each into 1/4-inch (6 mm) thick half-moons or rounds so pieces are similar in thickness to the fennel. If squash are large, quarter lengthwise then slice to keep pieces bite-sized. Pat dry.

Mix dry coating

In a large shallow bowl or rimmed baking sheet, whisk together the all-purpose flour, cornstarch, semolina (if using), baking powder, 1 teaspoon of salt (reserve remaining salt for seasoning after frying), and black pepper until evenly combined.

Make light batter

In a separate bowl, whisk the egg lightly, then add the cold sparkling water. Stir gently to combine; do not overmix. The batter should be slightly thin — similar to heavy cream. If it seems too thick, add 1–2 tablespoons more sparkling water.

Coat vegetables

Working in batches (do not overcrowd), toss a portion of the sliced vegetables in the dry coating to lightly dust them, then dip briefly into the batter so each piece has a thin, even coating. Allow excess batter to drip back into the bowl. Place coated pieces on a wire rack or tray while you heat the oil.

Heat oil

Pour oil into a heavy-bottomed skillet or pot to a depth of about 1/2 inch (1–1.5 cm) and heat over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small drop of batter—if it sizzles and browns in ~30 seconds, the oil is ready.

Fry in batches

Fry the battered vegetable pieces in a single layer without crowding, 2–3 minutes per side, turning as needed, until crisp and golden. Larger or thicker pieces may need slightly longer. Keep cooked pieces on a wire rack set over a baking sheet (not directly on paper towels) to stay crisp. Maintain oil temperature between 325–350°F by adjusting heat.

Season while hot

Immediately after each batch comes out of the oil, sprinkle lightly with the remaining 1/2 teaspoon salt (or to taste). This helps the salt adhere and seasons the fritto misto evenly.

Garnish and dress

Once all batches are cooked, transfer fritto misto to a serving platter. Squeeze the lemon over the fried vegetables to brighten flavors, scatter chopped parsley, and finish with flaky sea salt to taste.

Prepare optional dipping sauce

If using the dipping sauce: stir together the yogurt or aioli with lemon zest, minced garlic, and 1/4 teaspoon salt. Chill briefly or serve immediately alongside the fritto misto.

Serve

Serve immediately while hot and crisp. Provide lemon wedges and the optional sauce on the side. Leftovers can be reheated briefly in a 375°F (190°C) oven for 6–8 minutes to restore crispness, but are best fresh.