Fritti Misti Recipe

Prepare calamari

Pat calamari rings dry with paper towels and set aside in a bowl. Squeeze a little lemon over them (about 1 tsp) and season lightly with 1/4 tsp salt and a pinch of pepper; refrigerate until ready to batter.

Slice vegetables

Cut zucchini into 1/4-inch thick rounds. Cut eggplant into 1/4-inch rounds; if eggplant is bitter, lightly salt and let sit 15 minutes then pat dry. Slice hot peppers into rings (remove seeds for less heat). Pat all vegetables dry.

Chop parsley finely for garnish and set aside.

Make dry mix and batter

In a large bowl combine all-purpose flour, cornstarch, semolina (if using), 1 1/4 tsp salt (use remaining salt quantities across sauces), 1/2 tsp black pepper, and garlic powder. In a separate bowl whisk the egg and cold sparkling water until frothy. Reserve about 1/2 cup of the dry mix for dredging. Gradually fold the wet mixture into the dry mix until a loose, slightly thick batter forms—thin enough to coat but not runny. Chill batter for 10 minutes.

Dredge items

Working in batches, lightly dredge vegetable slices and calamari rings in the reserved dry mix (this helps the batter stick). Shake off excess, then dip into the chilled batter to coat evenly.

Heat oil

In a deep, heavy-bottomed skillet or Dutch oven, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately without browning in more than 30 seconds.

Fry

Fry in small batches to avoid overcrowding: about 1–2 minutes for calamari (until just golden) and 2–3 minutes for zucchini and eggplant slices or until crisp and golden. Fry hot pepper rings 30–45 seconds or until blistered and crisp. Use a slotted spoon to transfer fried pieces to a wire rack set over a baking sheet or paper towel-lined plate. Immediately season with a light sprinkle of salt.

Keep warm

If making multiple batches, keep finished fried pieces warm in a 200°F (95°C) oven on a wire rack so they stay crisp while you finish frying.

Whisk together mayonnaise, minced garlic, lemon juice, hot sauce, smoked paprika, and 1/4 tsp salt in a small bowl until smooth. Taste and adjust heat or acidity. Chill until ready to serve. This should be thick enough to dip; if too thick, thin with 1–2 tsp water or more lemon.

Make pomodoro

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced shallot and cook 1–2 minutes until softened. Add minced garlic and cook 30 seconds more. Pour in crushed tomatoes, red pepper flakes, sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer gently for 8–10 minutes until slightly reduced. Remove from heat and stir in chopped basil. Taste and adjust seasoning. Keep warm or bring to room temperature before serving.

Arrange a mixture of calamari, zucchini, eggplant, and hot pepper rings on a serving platter or individual plates. Garnish with chopped parsley and lemon wedges.

Serve with bowls of spicy aioli and warm pomodoro for dipping. Advise guests to squeeze extra lemon over fried seafood and vegetables just before eating.