Fritto Misto Recipe
crispy calamari, shrimp, zucchini with arrabbiata sauce
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Ingredients
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Seafood & Vegetables
Arrabbiata Sauce
Finishing & Garnish
Method
Arrabbiata Sauce
Cook the sauce
Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add the thinly sliced garlic and cook, stirring, until fragrant and lightly golden, about 1 minute—do not burn. Add 1 tsp crushed red pepper flakes and cook 15 seconds. Stir in 400 g crushed tomatoes and 1 tbsp tomato paste. Bring to a gentle simmer, then reduce heat to low and simmer, uncovered, 12–15 minutes, stirring occasionally until slightly thickened.
Season the sauce with 1 tsp salt and 1 tsp sugar (if using), taste and adjust. Stir in torn basil leaves just before removing from heat. Keep warm or hold at very low heat while frying the fritto misto.
Seafood & Vegetables
Prepare seafood and zucchini
Pat calamari rings and shrimp very dry with paper towels; moisture prevents a crisp crust. Place zucchini rounds on paper towels and pat dry as well. Season seafood and zucchini lightly with 1 tsp of the salt and 1/2 tsp of the black pepper.
Make the batter/dredge
In a shallow wide bowl combine 1 cup all-purpose flour, 1 tbs cornstarch, 2 tbs semolina, 1 tsp paprika, and the remaining 1 tsp salt and 1/2 tsp black pepper; whisk to blend. In a separate bowl beat 2 eggs and whisk in 150 ml cold sparkling water (or beer) until combined — the batter should be loose but slightly thick. Reserve about 1/2 cup of the dry flour mix for dusting; place the rest in a shallow bowl for dipping.
Heat the oil
Pour about 1 liter vegetable oil into a deep heavy pot or deep fryer and heat to 180°C (350°F). If you don't have a thermometer, test by dropping a pinch of batter: it should sizzle and float immediately with gentle browning.
Coat and fry in batches
Work in small batches (do not overcrowd). For each batch: lightly dust calamari, shrimp and zucchini in the reserved dry mix, then dip into the batter so each piece is evenly coated. Allow excess batter to drip back into the bowl. Gently lower items into the hot oil using a spider/skimmer. Fry until golden and crisp: shrimp 1–2 minutes, calamari 1.5–2.5 minutes (avoid overcooking the calamari to keep it tender), zucchini 2–3 minutes. Turn or stir as needed for even color.
Drain and season
Using a spider or slotted spoon, remove fried pieces to a wire rack set over a baking sheet or paper towels to drain. Immediately sprinkle with a pinch of sea salt. Keep finished batches warm in a low oven (about 90–100°C / 200–210°F) while you fry remaining batches.
Finishing & Serve
To serve, spoon a generous puddle of warm arrabbiata sauce onto the serving platter or individual plates. Pile the hot fritto misto on top. Scatter chopped parsley over the fried seafood and zucchini, add lemon wedges and a final light dusting of sea salt to taste.