Fritto Misto Recipe

Make aioli

Place pitted black olives, mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper in a food processor or blender. Pulse until smooth and slightly chunky (or completely smooth if preferred). Taste and adjust seasoning with more lemon or salt if needed. Transfer to a small bowl, cover, and refrigerate while preparing the fritto misto.

Dry and season

Pat the calamari and prawns very dry with paper towels. If using jarred artichokes, drain and pat dry. Place the zucchini rounds on paper towels and gently press to remove excess moisture. Sprinkle a light pinch of salt and a little black pepper over the seafood and vegetables; set aside for 5 minutes then re-dry any released moisture.

Portion

Combine calamari, prawns, zucchini, and artichokes in a large bowl so they are ready for coating. Keep chilled until ready to batter to maintain cold temperature for crisp frying.

Make dry mix

In a medium bowl whisk together the all-purpose flour, cornstarch, semolina (if using), and baking powder. Add the 1 tsp of salt and 1/4 tsp black pepper to the dry mix and whisk to combine.

Whisk batter

Add the very cold sparkling water (or cold beer) to the dry mix gradually while whisking until you have a slightly lumpy, thin batter that will coat pieces lightly (should be similar to heavy cream or thin pancake batter). Do not overmix — small lumps help create a light texture. Keep batter chilled by placing the bowl over an ice bath if ambient temperature is warm.

Coat pieces

Working in small batches to avoid crowding the oil: dip each piece of calamari, prawn, zucchini, and artichoke into the batter, allowing excess to drip back into the bowl for 5–10 seconds. Do not double-dip — a single, even coat yields the crispiest result. Transfer battered pieces to a tray lined with parchment paper, spaced so they do not stick together.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer and heat to 180°C (350–365°F). Use a thermometer for accuracy. Maintain oil temperature; it may drop when food is added.

Fry in batches

Carefully lower a few battered pieces into the hot oil (do not overcrowd). Fry calamari and thin vegetables for about 1.5–2 minutes, until golden and crisp. Prawns may take 2–2.5 minutes depending on size — they should be opaque and just cooked through. Remove pieces with a slotted spoon or spider and transfer to a paper towel-lined tray to drain. Sprinkle a little of the finishing salt immediately while hot.

Keep warm and crisp

If frying multiple batches, keep finished batches warm and crisp by placing them on a baking sheet in a single layer in a 95°C (200°F) oven while you finish frying the rest. Do not seal them — air exposure keeps them crisp.

Assemble

Arrange the fried calamari, prawns, zucchini, and artichokes on a large platter or individual plates. Sprinkle chopped parsley on top and drizzle a scant teaspoon of extra-virgin olive oil if desired. Add lemon wedges to the platter.

Serve with aioli

Place the black olive aioli in a small bowl alongside the fritto misto for dipping. Serve immediately while hot and crispy.