Fritto Misto Recipe

Prepare calamari

Pat the cleaned calamari tubes and tentacles very dry with paper towels. Slice the tubes into 1/2-inch rings. Keep tentacles whole or halved if large. Drying thoroughly is essential for crisp frying.

Prepare zucchini

Trim ends of the zucchini and cut into 1/4-inch thick rounds or half-moons for even frying. Pat slices dry with paper towels to remove surface moisture.

Zest the lemon if using for garnish and cut into wedges.

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornmeal (or semolina), cornstarch (if using), salt, black pepper, and garlic powder until evenly combined.

Working in separate batches, lightly dredge the zucchini slices in the flour mixture, shaking off excess. Place dredged zucchini on a tray or plate in a single layer. Then dredge the calamari rings and tentacles the same way, shaking off excess flour. Do not overcrowd; a light, even coating is best.

Heat oil in a medium heavy-bottomed pot or deep skillet to 360°F (182°C). If you don't have a thermometer, heat oil until a small pinch of flour sizzles and sinks slowly to the bottom, or a wooden spoon handle yields steady bubbling around it.

Fry zucchini first: Fry in a single layer (do not overcrowd) for 1 to 1 1/2 minutes per side, until golden and crisp. Use a slotted spoon or spider to transfer to a wire rack set over a sheet pan or to paper towels. Lightly sprinkle with some finishing sea salt and keep warm in a low oven (200°F/95°C) if desired.

Fry calamari in small batches: Fry rings and tentacles for 45–60 seconds until just golden — overcooking makes calamari rubbery. Remove with a slotted spoon to the wire rack or paper towels and immediately season with a little finishing sea salt.

If oil temperature drops noticeably between batches, allow it to return to 360°F before frying the next batch to ensure crispness.

When all batches are done, sprinkle the combined fritto misto with the chopped parsley and a light grating of lemon zest (if using). Serve immediately with lemon wedges.

Whisk together mayonnaise, lemon juice, grated garlic, and a pinch of black pepper in a small bowl. Taste and adjust lemon or seasoning. Serve alongside the fritto misto for dipping.