Fritto (v) Recipe

Pat all vegetables dry with paper towels. Slice zucchini into 1/4-inch rounds, halve mushrooms if large, keep peppers whole (slit if very large), cut onion into rings, cut carrots into matchsticks, and trim broccoli into small florets. Keep basil leaves whole.

Set up a dredging station: one shallow bowl for batter, one plate for breadcrumbs (if using), and a tray lined with a wire rack or paper towels for draining fried fritto.

Measure and chill the sparkling water and keep a few ice cubes nearby to keep batter cold (cold batter = crisper coating).

Dry mix

Whisk together all-purpose flour, rice flour, cornstarch, baking powder, salt, and black pepper in a medium bowl until evenly combined.

If you want an extra-crisp finish, stir in the optional breadcrumbs into a separate shallow plate now (these will be used as an extra coating after batter).

Add the cold sparkling water to the dry mix and whisk just until combined. The batter should be slightly lumpy and pourable — aim for a consistency that clings to vegetables (similar to heavy cream). If batter becomes too thick, add 1 tablespoon cold water at a time. Add 2–3 small ice cubes into the batter bowl to keep it chilled while you work.

Heat the oil in a heavy skillet or deep pot to 350–365°F (175–185°C). If you don't have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle and rise slowly to the surface.

Working in small batches (do not overcrowd), dip each piece of vegetable into the cold batter to coat completely, letting excess drip off for 1–2 seconds. If using breadcrumbs, gently press the battered piece into the breadcrumbs for an extra-crisp outer layer.

Carefully lower battered vegetables into hot oil. Fry until golden and crisp: small items 1.5–2 minutes, thicker items like zucchini rounds or broccoli 2.5–3 minutes. Flip pieces as needed so all sides brown evenly.

Remove with a slotted spoon or spider to the wire rack to drain. Sprinkle immediately with a pinch of sea salt while still hot. Repeat until all vegetables are fried, maintaining oil temperature between batches (adjust heat as needed).

While frying the last batch, make the dipping aioli: in a small bowl, combine mayonnaise, minced garlic, lemon zest, 1–2 tablespoons lemon juice (from the lemon), and hot sauce if using. Whisk until smooth and taste; adjust lemon or salt to preference.

Arrange fried vegetables on a serving platter. Drizzle with the teaspoon of olive oil and squeeze remaining lemon over the fritto. Sprinkle the finishing 1/2 teaspoon sea salt and tuck basil leaves among the pieces for aroma and freshness.

Serve immediately with lemon aioli on the side for dipping.