Fritto Misto * Recipe

Peel (if desired) and cut russet potatoes into 1 cm (about 3/8 in) thick sticks. Rinse thoroughly under cold water until water runs clear to remove starch.

Soak the cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels.

Heat vegetable oil in a heavy pot or deep fryer to 150°C (300°F). Fry the potatoes in batches for 4–5 minutes until just tender but not colored (blanching). Remove to a wire rack or paper towel-lined tray.

Increase oil temperature to 180–190°C (360–375°F). If using cornstarch, toss the drained blanched fries with 1 tablespoon cornstarch for extra crispness before second fry. Fry in batches 2–3 minutes until golden and crisp. Drain and season immediately with fine sea salt.

Finely chop the half onion. In a saucepan, sweat the onion in 1 tablespoon butter until translucent (2–3 minutes). Add the tomato passata and simmer gently 10 minutes; season with a pinch of salt and cool slightly.

Bring stock to a simmer. In a separate wide pan, melt 25 g butter over medium heat, add the rice and toast 1–2 minutes until glossy. Add simmering stock, a ladle at a time, stirring often, until rice is cooked al dente (about 16–18 minutes). Stir in the tomato-onion mixture, grated cheese, 1 tsp salt and 1/2 tsp pepper. The risotto should be slightly drier than usual so it holds shape—if too wet, cook off a bit more liquid. Cool the rice spread on a tray to room temperature (or chill briefly).

Portion the rice into 8 even portions (~55–60 g each). Flatten one portion in your palm, place about 1 teaspoon diced mozzarella in center, and form into an egg/oval shape enclosing the cheese. Repeat to make 8 supplì.

Set up dredging station: flour, beaten eggs, breadcrumbs. Coat each supplì in flour (shake off excess), dip into egg, then roll in breadcrumbs, pressing gently to adhere. For best results, double-coat: chill 15 minutes then repeat egg and breadcrumb for a thicker crust.

Heat oil to 170–175°C (340–350°F). Fry supplì in batches, turning occasionally, until evenly golden (about 4–5 minutes). Remove and drain on paper towels. They should be hot inside with melted mozzarella.

Place potatoes (leave skin on if preferred) in cold salted water, bring to a boil and cook until tender when pierced, about 15–20 minutes depending on size. Drain and let steam-dry 1–2 minutes.

Peel (if not already) and mash potatoes very well until smooth. Mix in 20 g butter, 30 g Parmesan, 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp nutmeg. Taste and adjust seasoning. Let the mixture cool until comfortable to handle (or chill briefly).

Shape the mashed potato mixture into 8-10 small cylinders or ovals. Set up dredging station: flour, beaten egg, breadcrumbs. Coat each crocchetta in flour, dip in egg, then roll in breadcrumbs. Place on tray and chill 15 minutes to set.

Fry crocchette in oil at 170–175°C (340–350°F) until golden and crisp, about 3–4 minutes. Drain on paper towels and keep warm.

If using mini mozzarella balls, dry them on paper towels. Toss lightly with 1 tablespoon cornstarch to remove surface moisture. If using larger sticks, cut into 6–8 cm lengths and drain excess liquid.

Prepare dredging station: flour, beaten eggs thinned with 30 ml milk, breadcrumbs. Dredge each mozzarella piece in flour, dip in egg wash, then coat thoroughly with breadcrumbs. For best results, freeze or chill the coated pieces on a tray for 20–30 minutes to prevent cheese leaking during frying.

Fry the chilled mozzarella pieces in oil at 170–175°C (340–350°F) for 1.5–2.5 minutes until golden. Do not overcook; remove as soon as golden to avoid bursting. Drain on paper towels.

Pat the pitted olives dry. If using anchovy paste, mix it into the batter to add savory depth.

Make a light batter by whisking 30 g flour with 1/2 tsp baking powder, 1/4 tsp salt and 100 ml sparkling water (or beer) until just combined; lumps are fine. The batter should coat but not be very thick.

Heat oil to 175–180°C (350–360°F). Dust olives lightly with 30 g flour, dip into batter, and fry in small batches until batter is crisp and light golden, about 1.5–2 minutes. Drain on paper towels.

Arrange a mixed platter: group portions of fries, 2 supplì, 1–2 crocchette, 3–4 mozzarella pieces and a small pile of fried olives per serving. Sprinkle chopped fresh parsley over the platter and add lemon wedges on the side for squeezing.

Serve immediately while hot and crispy. Provide extra salt and napkins; advise guests to cut supplì and crocchetta carefully as centers will be hot and cheesy.