Fritto Misto Recipe

Pat the calamari rings and shrimp dry with paper towels. If necessary, cut larger shrimp in half crosswise so pieces are similar in size. Place zucchini rounds and halved cherry peppers on paper towels and pat dry—removing surface moisture helps the batter adhere and fry crisp.

Make the dry mix

In a large bowl whisk together all-purpose flour, cornstarch, breadcrumbs (if using), baking powder, salt, black pepper, garlic powder, and paprika until evenly combined.

Make the batter

If using the egg: in a small bowl lightly beat the egg. Gradually whisk the cold sparkling water into the dry mix, then whisk in the egg until smooth. If not using egg: just whisk cold sparkling water into the dry mix until a slightly thick, tempura-like batter (coating that clings) forms. Batter should be cold and slightly lumpy—do not overmix.

Keep the batter in the refrigerator for up to 15 minutes while you heat the oil; cold batter helps create a crisp crust.

Heat the oil

Pour neutral frying oil into a deep heavy pot or deep fryer to a depth of about 2–3 inches (roughly 3–4 cups). Heat oil to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately without browning too fast.

Coat and fry in batches

Working in small batches (to avoid crowding and temperature drop), lightly dredge each piece of calamari, shrimp, zucchini, and pepper in a small amount of plain flour (this helps batter adhere). Shake off excess flour, dip into the cold batter to coat thoroughly, allow excess to drip off, then carefully lower into hot oil using a slotted spoon or spider. Fry each batch 1.5–3 minutes until golden and crisp—shrimp and calamari cook quickly; zucchini and peppers will take a bit longer but should be golden and tender.

Maintain oil temperature between batches; adjust heat as needed. Remove fried pieces with a slotted spoon and transfer to a wire rack set over a baking sheet or a plate lined with paper towels to drain. Do not stack pieces or they will steam and lose crispness.

Finish each batch

Lightly sprinkle hot fritto misto with a little extra flaky salt or regular salt to taste immediately after frying so it adheres. Repeat until all seafood and vegetables are fried.

Warm the marinara or Fra Diavolo sauce in a small saucepan over low heat until gently simmering. Place the drained fritto misto on a serving platter or divide among plates.

Garnish with chopped parsley and a light drizzle of olive oil if desired. Serve immediately with lemon wedges and the warmed marinara or Fra Diavolo on the side for dipping.