Fritto Misto Recipe
crispy fried calamari, shrimp, eggplant, garlic aioli, pomodoro sauce
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Ingredients
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Seafood and Vegetables
Batter and Frying
Sauces
Method
Preparation
- 1
Prepare the Seafood and Eggplant
Rinse the calamari and shrimp under cold water and pat dry with paper towels. Slice the eggplant into thin rounds and sprinkle with salt. Let sit for 15 minutes to draw out moisture, then rinse and pat dry.
- 2
Make the Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Slowly whisk in the ice-cold water until the batter is smooth. The batter should be thick enough to coat the seafood and eggplant.
Frying
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 180°C (350°F). Use a thermometer to check the temperature.
- 4
Fry the Eggplant
Dip the eggplant slices into the batter, allowing excess to drip off. Carefully place them into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt.
- 5
Fry the Seafood
Next, dip the calamari and shrimp into the batter and fry them in the same manner as the eggplant until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Sauce Preparation
- 6
Make Garlic Aioli
In a small bowl, combine the minced garlic, mayonnaise, and lemon juice. Mix well and season with salt to taste. Set aside.
- 7
Prepare Pomodoro Sauce
In a small saucepan, heat the tomato sauce over medium heat. Stir in chopped basil and simmer for 5-7 minutes. Adjust seasoning if necessary.
Serving
- 8
Plate the Fritto Misto
Arrange the fried calamari, shrimp, and eggplant on a serving platter. Serve hot with garlic aioli and pomodoro sauce on the side for dipping.