Fritto Misto Recipe

Make arrabbiata

In a small saucepan, warm 2 tbsp olive oil over medium heat. Add minced garlic and cook until fragrant and lightly golden, about 30–45 seconds. Add crushed red pepper flakes and toast briefly, ~10 seconds. Stir in tomato paste and cook 20–30 seconds. Add crushed tomatoes, bring to a gentle simmer. Add sugar (if using), red wine vinegar or lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Simmer uncovered 10–12 minutes to thicken slightly, stirring occasionally. Taste and adjust salt/heat. Keep warm on very low heat while frying.

Pat calamari rings and shrimp very dry with paper towels. If shrimp are larger, butterfly or halve lengthwise for even cooking. Season lightly with 1/4 tsp salt and a pinch of pepper.

Trim cauliflower into small, bite-size florets. Dry thoroughly after washing; any surface water will cause oil splatter.

Rinse shishito peppers and dry. Leave whole; remove any stems only if large and thick. Toss cauliflower in 1–2 tbsp of flour from the batter mix (reserve the rest) so the panko adheres better.

Zest half the lemon and cut remaining into wedges for serving. Chop parsley and slice basil; set herbs aside for garnish.

In a bowl, whisk together 1.5 cups flour, 1/2 cup cornstarch, 1/4 cup semolina (if using), 1/2 tsp baking powder, 1 tsp salt and 1/2 tsp black pepper. In a separate small bowl, beat the egg with 1 cup cold sparkling or ice water. Pour the egg-water mixture into the dry mix and whisk gently until just combined — a few small lumps are fine. Keep batter cold (set bowl over another bowl filled with ice briefly) to maintain crispness.

Place panko in a shallow dish. Have a separate tray with a light dusting of the reserved flour mixture for dredging cauliflower and peppers before dipping in batter and then into panko if you prefer extra texture. For calamari and shrimp, use batter only for a classic fritto misto coating (no panko).

Heat neutral oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. Oil quantity should allow items to float freely.

Work in small batches to avoid temperature drop. First, fry cauliflower: dust lightly in reserved flour, dip into batter, then into panko (if using) and gently lower into oil. Fry until golden and crisp, 3–4 minutes. Remove with a spider or slotted spoon and drain on a wire rack over a sheet pan.

Next, fry shishito peppers: dust in flour, dip in batter, then into panko or batter-only if you want a lighter coat. Fry 1.5–2 minutes until blistered and crispy. Drain on rack.

Fry shrimp: dip shrimp into batter, gently lower into oil, fry 1.5–2 minutes until opaque and golden. Remove and drain.

Finally fry calamari rings: they cook very quickly — 1–1.5 minutes in hot oil until puffed and golden. Avoid overcooking to prevent toughness. Drain on rack. If oil temperature has dropped, allow it to recover between batches.

After all items are fried, if desired, give a quick 20–30 second re-fry of mixed items to equalize temperature and extra crispness. Drain and immediately sprinkle with fine sea or flaky salt and a little lemon zest.

Arrange fried calamari, shrimp, cauliflower and shishito peppers on a large platter or individual plates. Spoon warm arrabbiata sauce into a small bowl for dipping or lightly drizzle a few spoonfuls around the plate for heat. Scatter chopped parsley and basil over the fritto misto. Serve with lemon wedges.

Serve immediately while hot and crisp. Recommend 1–2 tablespoons of sauce per person for dipping; provide extra sauce on the side.