Fritti Misti Recipe

Clean and portion calamari

Pat calamari rings dry with paper towels. If using whole squid, slice tubes into 1/2-inch rings and cut tentacles into bite-sized pieces. Set on a tray and refrigerate until ready to dredge.

Slice vegetables

Cut zucchini into 1/4-inch thick half-moons. Slice eggplant into 1/4-inch rounds and then halve into bite-sized pieces if rounds are large. Keep slices similar thickness for even frying. Leave hot peppers whole or halved (remove seeds if you want less heat). Pat all vegetables dry to remove excess moisture.

Zest lemon and set wedges aside for serving.

In a small bowl, combine mayonnaise, minced garlic, lemon juice, hot sauce, smoked paprika, and salt. Whisk until smooth. If the aioli is too thick, whisk in up to 1 teaspoon olive oil or a few drops of water. Chill in refrigerator while you prepare other components.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add sliced garlic and red pepper flakes; sauté 30–60 seconds until fragrant but not browned. Add crushed tomatoes and salt, bring to a gentle simmer and cook 6–8 minutes to meld flavors. Stir in chopped basil off the heat. Keep warm.

In a large bowl, whisk together flour, cornstarch, semolina, baking powder, 2 teaspoons salt, and black pepper. Stir in cold sparkling water, optional beer, and beaten eggs until just combined — batter should be cold and slightly lumpy. If batter seems too thick to coat, add up to 2 tablespoons more cold sparkling water.

Place extra 1/2 cup flour in a shallow bowl for dusting. Work in batches: lightly dust calamari and vegetable pieces in flour (shake off excess) before dipping into batter, then transfer directly to a wire rack while oil heats. This dry-dusting helps the batter cling.

Fill a heavy-bottomed pot or deep fryer with about 3–4 inches of neutral oil. Heat oil to 350°F (175°C). Use a thermometer for accuracy; maintain 340–360°F during frying.

Fry in small batches to avoid crowding: gently lower battered calamari, zucchini, eggplant, and peppers into hot oil. Cook calamari 50–70 seconds until golden and just cooked through (do not overcook or it becomes rubbery). Fry zucchini, eggplant, and peppers 2–3 minutes until golden and tender. If some pieces are larger, adjust times slightly. Turn pieces once for even color.

Use a slotted spoon or spider to transfer fried pieces to a tray lined with paper towels or a rack set over a baking sheet. Immediately season with flaky salt. Keep batches warm in a 200°F (95°C) oven on a rack while finishing remaining batches so everything is served hot and crisp.

Arrange a mix of calamari and fried vegetables on a large platter or individual plates. Spoon a few tablespoons of warm marinara into a small dipping bowl and place on the platter. Put spicy aioli in a separate small bowl. Garnish with lemon wedges and a sprinkle of chopped parsley or additional basil if desired.

Serve immediately so pieces remain crisp. Recommend diners squeeze lemon over seafood and vegetables and alternate dips between marinara and spicy aioli.