Fritto Misto Recipe

Prepare seafood and vegetables

Pat calamari dry with paper towels, cut larger tubes into 1/2" rings if necessary. Season lightly with 1 tsp sea salt and 1/2 tsp black pepper and set in refrigerator while preparing other elements. Cut cauliflower and broccoli into bite-sized florets. Peel sweet potato and slice into 1/4" rounds; briefly steam or blanch sweet potato rounds for 2 minutes to remove some raw starch (this helps even cooking) then drain and dry thoroughly.

Place extra 1/2 cup flour in a shallow bowl for dusting vegetables and calamari before battering; keeping items dry helps batter adhere.

Chipotle aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tbsp finely chopped chipotle in adobo, 1 tbsp lemon juice, 1 tsp minced garlic, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth and taste — adjust salt or chipotle for heat. Refrigerate to let flavors meld while frying.

Tempura-style batter

In a medium bowl whisk together 1.5 cups all-purpose flour, 1/4 cup cornstarch and 1 tsp baking powder with 1 tsp salt and 1/2 tsp pepper. If using egg, beat the egg lightly in a small bowl and stir into the dry mix, then gradually add 1 cup very cold sparkling water, stirring just until combined — batter should be slightly lumpy and thin enough to coat but not run off immediately. Keep batter chilled over an ice bath if possible to maintain cold temperature for a light, crispy crust.

Heat oil in a deep pot or fryer to 350°F (175°C). Use a thermometer to maintain temperature. You want enough oil for items to float while frying (about 2–3" depth).

Dust & batter items

Working in small batches, toss calamari, cauliflower, broccoli and sweet potato rounds lightly in the extra 1/2 cup flour (shake off excess). This dry coating helps the batter adhere. Dip each item into the chilled batter so it is evenly coated; allow excess to drip back into bowl.

Fry vegetables

Fry vegetables in separate, quick batches because cooking times differ: fry sweet potato rounds for 2.5–3 minutes until crisp and golden; cauliflower and broccoli for 2–3 minutes until tender and golden. Remove with a slotted spoon to a wire rack or paper towel–lined tray and immediately season with a light sprinkle of the reserved 1 tsp salt. Maintain oil temperature between batches — it may drop when food is added; allow it to recover to 350°F between batches.

Fry calamari

Fry calamari rings and tentacles in small batches for 1.25–1.5 minutes — just until the batter is golden and the calamari is opaque and tender. Do not overcook or calamari will become rubbery. Remove to a wire rack or paper towel–lined tray and season lightly with salt immediately.

If you want to keep items warm while finishing other batches, place them on a wire rack in a 200°F (95°C) oven for a few minutes; do not crowd.

Arrange a mix of fried calamari, cauliflower, broccoli and sweet potato on a platter or individual plates. Serve with chipotle aioli in a small bowl and lemon wedges on the side. Garnish with extra cracked black pepper or chopped parsley if desired.

Serve immediately so the fritto misto retains its crispiness.