Fritto Misto Recipe

Make aioli

In a small blender or with an immersion blender, combine the roasted cherry peppers, mayonnaise, minced garlic, lemon juice, olive oil, smoked paprika and 0.25 tsp salt. Pulse/blend until smooth and homogenous. Taste and adjust seasoning. Cover and chill while preparing fritto misto — flavors meld best if rested 15–30 minutes.

Pat calamari dry with paper towels; if tubes are large, slice into 1/2" rings. Toss calamari with 1 tsp salt and 1/2 tsp black pepper and set in the refrigerator for 10 minutes while you prepare vegetables.

Prepare market vegetables: pat zucchini, squash, mushrooms, onion wedges and peppers dry. Arrange on a tray so they are single layer and ready for coating. Keep a separate small bowl for vegetables that may need a slightly longer fry (onion, denser mushrooms).

Make the batter: in a medium bowl whisk together 1 cup flour, 1/4 cup cornstarch, 1 tsp salt and 1/2 tsp baking powder. Add cold sparkling water and 4 oz ice, then whisk briefly until just combined. The batter should be slightly lumpy and very cold — do not overmix. If batter is too thick, add up to 2 tbsp more sparkling water.

Place batter in a shallow wide bowl for easy dipping. Put a small plate of extra flour (about 1/4 cup) nearby for a light dusting on vegetables and calamari — this helps the batter cling and prevents sogginess.

Heat oil in a deep, heavy pot or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately without browning too fast.

Fry in batches: dust vegetables and calamari lightly with the extra flour, then dip into the cold batter allowing excess to drip back into the bowl. Carefully lower items into the hot oil in a single layer, avoid overcrowding. Fry vegetables first (zucchini, squash, mushrooms, peppers, onion) for 2–3 minutes until batter is crisp and pale golden. Remove with a slotted spoon to a wire rack set over a baking sheet; season immediately with a pinch of finishing salt.

Fry calamari rings and tentacles in a single quick batch for 1–1.5 minutes until the batter is just golden and the calamari is opaque and tender. Remove to the wire rack and season with finishing salt.

If you prefer a slightly crisper finish on subsequent batches, raise oil to 365°F (185°C) for a short time, but monitor closely to avoid over-browning.

Arrange fried calamari and vegetables on a large serving platter or individual plates. Sprinkle chopped parsley over the top and add lemon wedges to the side.

Serve immediately with the chilled cherry pepper aioli for dipping. Recommend passing extra lemon for squeezing and enjoying fritto misto hot and crisp.