{"id":55991,"date":"2026-04-19T15:52:44","date_gmt":"2026-04-19T15:52:44","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=55991"},"modified":"2026-04-19T15:55:30","modified_gmt":"2026-04-19T15:55:30","slug":"fritto-misto","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2026\/04\/19\/fritto-misto\/","title":{"rendered":"Fritto Misto"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 6 to 8 as appetizer<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: ATK<\/h6>\n<p>Fritto misto is a traditional Italian antipasto. This version, typical of the peninsula&#8217;s coastal cuisine, stars a m\u00e9lange of seafood and vegetables. We tossed shrimp, cod, and squid in flour to absorb their surface moisture, which in turn helped the batter cling. For the vegetables, we used low-moisture broccoli rabe and fennel, which fried up golden brown and retained their crispiness since they didn&#8217;t leach much moisture after cooking. Replacing some of the water in a traditional fritto misto batter with olive oil created a coating with a lacier, finer texture. After frying the components in separate batches from lowest to highest moisture content, we held them in a 200\u00b0F oven to keep the fritto misto warm. Cook: 90 Chilling: 45<br \/><strong><br \/><span style=\"color: #ff0000;\">Calabrian aioli:<\/span><\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">cup mayonnaise<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS minced fresh parsley<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS grated lemon zest plus 3 TBS juice<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS jarred crushed <span style=\"color: #ff0000;\"><strong>Calabrian chilis<\/strong><\/span><\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">garlic cloves, minced<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp Dijon mustard<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp <strong><span style=\"color: #ff0000;\">cayenne pepper<\/span><\/strong><\/span><\/li>\n<\/ul>\n<p><strong>Batter:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1\u00bd<\/span><span class=\"ingredient-name\">cups AP flour<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup cornstarch<\/span><\/li>\n<li><span class=\"quantity\">2\u00bc<\/span><span class=\"ingredient-name\">tsp kosher salt<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp baking powder<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp paprika<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp<strong><span style=\"color: #ff0000;\"> cayenne pepper<\/span><\/strong><\/span><\/li>\n<li><span class=\"quantity\">1\u2154<\/span><span class=\"ingredient-name\">cups water<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup extra-virgin olive oil<\/span><\/li>\n<\/ul>\n<p><strong>Fritto misto:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz large shrimp (26 to 30 per lb), peeled and deveined, tails left on<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz skinless cod fillets (\u00bd inch thick), halved lengthwise and cut crosswise into \u00bd-inch strips<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz squid, bodies sliced crosswise \u00be inch thick, extra-long tentacles trimmed to match length of shorter ones<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz sea scallops, (optional)<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp kosher salt<\/span><\/li>\n<li><span class=\"quantity\">\u00be<\/span><span class=\"ingredient-name\">cup AP flour<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">quarts vegetable oil for frying<\/span><\/li>\n<li><span class=\"quantity\">12<\/span><span class=\"ingredient-name\">oz broccoli rabe, trimmed (8 pieces)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">large fennel bulb, fronds minced, stalks discarded, bulb halved lengthwise and sliced \u00bc inch thick<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lemon, halved lengthwise and sliced \u00bc inch thick (optional), plus lemon wedges for serving<\/span><\/li>\n<li><span class=\"quantity\">20<\/span><span class=\"ingredient-name\">large basil leaves (optional)<\/span><\/li>\n<\/ul>\n<p><strong><br \/>For the <span style=\"color: #ff0000;\">Calabrian aioli<\/span>:<\/strong><\/p>\n<p>Combine all <strong>ingredients<\/strong> in bowl. Season with <strong>salt<\/strong> to taste and refrigerate until needed.<\/p>\n<p><strong>For the batter:<\/strong><\/p>\n<p>Whisk <strong>flour, cornstarch, salt, baking powder, paprika,<\/strong> and <span style=\"color: #ff0000;\"><strong>cayenne<\/strong><\/span> together in large bowl. Add <strong>water<\/strong> and <strong>oil<\/strong> and whisk until smooth <strong>(batter<\/strong> will be thin). Cover and refrigerate for at least 45 minutes or up to 1 hour.<\/p>\n<p><strong>For the fritto misto:<\/strong><\/p>\n<p>Adjust oven rack to middle position and heat oven to 200\u00b0F. Set wire rack in rimmed baking sheet and place in oven. Set wire racks in 2 more rimmed baking sheets and line one with triple layer of paper towels.<\/p>\n<p>Pat <strong>seafood<\/strong> dry with paper towels and sprinkle with <strong>salt.<\/strong> Place <strong>flour<\/strong> in medium bowl. Add <strong>shrimp<\/strong> and toss to coat evenly. Gently shake off excess <strong>flour<\/strong> and place <strong>shrimp<\/strong> in single layer on unlined rack. Repeat with remaining <strong>seafood.<\/strong> Refrigerate until needed.<\/p>\n<p>Heat <strong>oil<\/strong> in large Dutch oven over medium heat to 350\u00b0F. Remove <strong>batter<\/strong> from refrigerator. Holding half of <strong>broccoli rabe<\/strong> by stems, dip into <strong>batter.<\/strong> Shake gently to let any excess <strong>batter<\/strong> drip back in bowl, then carefully add to <strong>oil<\/strong> 1 piece at a time. Cook until golden brown, 2 to 3 minutes, flipping pieces halfway through cooking. Using tongs or spider skimmer, transfer <strong>broccoli rabe<\/strong> to paper towel\u2013lined rack and season lightly with <strong>salt.<\/strong> Return <strong>oil<\/strong> to 350\u00b0F and repeat with remaining <strong>broccoli rabe.<\/strong> While second batch cooks, transfer first batch to prepared rack in oven.<\/p>\n<p>Return <strong>oil<\/strong> to 350\u00b0F. Transfer <strong>fennel<\/strong> to <strong>batter,<\/strong> tossing gently to coat. Using tongs, remove <strong>fennel<\/strong> 1 piece at a time, allowing excess <strong>batter<\/strong> to drip back into bowl, add to <strong>oil.<\/strong> Cook until golden brown for 2 to 3 minutes, flipping pieces halfway through cooking. Transfer <strong>fennel<\/strong> to paper towel\u2013lined rack and season lightly with <strong>salt.<\/strong> Transfer to prepared rack in oven.<\/p>\n<p>Return <strong>oil<\/strong> to 350\u00b0F. Transfer <strong>shrimp<\/strong> to <strong>batter,<\/strong> tossing gently to coat. Remove <strong>shrimp<\/strong> 1 piece at a time, allowing excess <strong>batter<\/strong> to drip back into bowl, add to <strong>oil.<\/strong> Cook, stirring gently as needed to prevent sticking, until golden brown, 2 to 3 minutes. Transfer <strong>shrimp<\/strong> to paper towel\u2013lined rack and season lightly with <strong>salt.<\/strong> Transfer to oven with <strong>broccoli rabe<\/strong> and <strong>fennel.<\/strong> Repeat coating, frying, and resting remaining <strong>seafood<\/strong> (cook <strong>cod,<\/strong> then scallops, then <strong>calamari)<\/strong> in same manner, returning <strong>oil<\/strong> to 350\u00b0F between batches and replacing paper towels as necessary.<\/p>\n<p>Transfer <strong>lemon slices,<\/strong> if using, to <strong>batter,<\/strong> toss gently to coat. Remove <strong>slices<\/strong> 1 piece at a time, allowing excess <strong>batter<\/strong> to drip back into bowl, add to <strong>oil.<\/strong> Cook, stirring gently as needed to prevent sticking, until golden brown, for about 2 minutes. Transfer to paper towel\u2013lined rack. Remove Dutch oven from heat. Arrange fried <strong>seafood<\/strong> and <strong>vegetables<\/strong> on large platter. Add <strong>basil leaves,<\/strong> if using, to still-hot <strong>oil<\/strong> and cook until crispy, 20 to 30 seconds. Transfer to paper towel\u2013lined rack.<\/p>\n<p>Garnish <strong>fritto misto<\/strong> with <strong>fried basil,<\/strong> if using, <strong>fried lemon slices,<\/strong> if using, and <strong>fennel fronds.<\/strong> Serve, passing <strong>aioli<\/strong> and <strong>lemon wedges<\/strong> separately.<\/p>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 6 to 8 as appetizer Adapted from: ATK Fritto misto is a traditional Italian antipasto. This version, typical of the peninsula&#8217;s coastal cuisine, stars a m\u00e9lange of seafood and vegetables. We tossed shrimp, cod, and squid in flour to absorb their surface moisture, which in turn helped the batter cling. For the vegetables, we used low-moisture broccoli rabe and fennel, which fried up golden brown and retained their crispiness since they didn&#8217;t leach much moisture after cooking. Replacing some&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2026\/04\/19\/fritto-misto\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":55992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2,18],"tags":[470,86,471,282,218,469],"class_list":["post-55991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers","category-seafood","tag-broccoli-rab","tag-cod","tag-fennel","tag-lemon","tag-shrimp","tag-squid"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2026\/04\/FrittoMisto.jpg?fit=624%2C391&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=55991"}],"version-history":[{"count":3,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55991\/revisions"}],"predecessor-version":[{"id":55995,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55991\/revisions\/55995"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/55992"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=55991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=55991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=55991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}