About this recipe
Fritto misto means “fried mix” in Italian, and it’s the kind of dish that feels like a party when it hits the table. Traditionally made with seafood and vegetables along the Italian coast, this plant-based version is all about crispy seasonal veggies paired with a bold and herby Italian salsa verde.
I love serving this platter in the summer—lemon wedges on the side, chilled drinks in hand, and everyone grabbing their favorite bite. It’s casual, fun, and feels a little fancy in the best way.
Why You’ll Love This Recipe
- Light and crispy batter. Made with club soda for that perfect bubbly crunch.
- Customizable. Use whatever vegetables you have on hand.
- Party-perfect. A beautiful platter for entertaining or weekend snacking.
- Naturally vegan. 100% plant-based with no compromises on flavor.
Vegetable Fritto Misto Ingredients
- Flour and cornstarch: This combo keeps the batter light and crisp. If needed, you can substitute tapioca flour for the cornstarch.
- Club soda: The bubbles help create a delicate, airy coating.
- Vegetables: I love zucchini, mushrooms, scallions, and even lemon slices. Eggplant, fennel, green beans, or sage leaves are also great.
- Salsa verde ingredients: Garlic, capers, fresh herbs (parsley or basil), red wine vinegar, olive oil.
NOTE: If you don’t have a food thermometer, no worries. Place the end of a wooden spoon to the oil and if you see tiny bubbles where the wood and oil meet, you are good to go.
How to make fritto misto?
- Prep your vegetables. Slice everything thinly for quick, even frying. Dry them well with a clean kitchen towel.
- Make the batter. Whisk together flour, cornstarch, baking powder, salt, and pepper. Slowly whisk in club soda until smooth.
- Heat the oil. Bring a deep pot of oil to 375ºF. If you don’t have a thermometer, place the end of a wooden spoon into the oil—if bubbles form, it’s ready.
- Fry the vegetables. Dip each piece into the batter, let the excess drip off, then fry in batches until golden. Transfer to a paper towel–lined tray.
- Blend the salsa verde. Add all ingredients to a food processor or blender. Pulse until well combined but still a bit chunky.
- Serve. Arrange the veggies on a parchment-lined platter, add lemon wedges and a bowl of salsa verde, and serve immediately.
How to prepare the Italian salsa verde
Place all your ingredients in the blender or food processor and blend until combined. I like to leave my salsa verde a bit chunky.
Home Cook to Home Cook Tips
- Work in batches. Don’t overcrowd the pan—it drops the oil temperature.
- Protect your space. Place a kitchen towel under your batter bowl and draining tray for easy cleanup.
- Mix up the herbs. Try parsley, basil, or even mint in your salsa verde.
- Want it gluten-free? Use a gluten-free all-purpose flour blend.
Vegetable FrittoMisto with Italian Salsa Verde
Equipment
- Cooking thermometer
- Dutch oven
Ingredients
- 1 ½ cups all purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
- Salt
- Pepper
- 2 cups Club soda
Vegetables
- zucchini, sliced
- mushrooms, sliced
- lemon slices, sliced and pitted
- scallions
Instructions
- Prep your vegetables. Slice everything thinly for quick, even frying. Pat them dry well with a clean kitchen towel.
- Make the batter. In a large bowl, whisk together:
- 1 ½ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- Salt & pepper to tasteThen slowly whisk in 2 cups of club soda until smooth.
- Heat the oil. Fill a deep Dutch oven or heavy-bottomed pot with oil and heat to 375ºF. If you don’t have a thermometer, test by dipping the end of a wooden spoon—tiny bubbles = ready.
- Make the salsa verde.
- Serve. Arrange veggies on a parchment-lined platter with lemon wedges and a bowl of salsa verde. Serve immediately for maximum crispiness.
Notes
- 2 garlic cloves
- 3 heaping tablespoons capers
- 1 cup parsley, basil or a combination of both
- 1 tablespoon red wine vinegar
- 3/4 cup extra-virgin olive oil
- salt and freshly ground black pepper
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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