What is fritto misto?
Fritto misto or “fried mix” is a traditional Italian dish from a coastal region. I choose fresh and crispy vegetables that fry quickly, making perfect appetizers for entertaining. I love to serve this dish with basil salsa verde and a squeeze of lemon during the summer.
I know that frying and Italian salsa verde are a bit messy and intimidating, but follow along to see my foolproof method and cleaning recommendations.
In Italy, fritto misto is a mix of fried seafood and vegetables. The batter is light, crispy, and made with sparkling water, which is very different from American fried food.
You can make fritto misto with a variety of seafood and vegetables or only vegetables. As this is a vegan recipe blog, we will focus on only vegetables. The most common vegetables to fry are eggplant, fennel, zucchini, mushrooms, etc.
Vegetable Fritto Misto Ingredients
- Flour, all-purpose flour
- Cornstarch, you could substitute with tapioca flour
- Baking powder
- Salt & pepper
- Club soda
- Vegetables: For this vegan fritto misto recipe, I used zucchini, mushrooms, scallions, and lemon slices. But use your imagination; any vegetable will work.
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?
- Choose your favorite vegetables to fry and prepare them by thinly slicing them. You can also fry sage leaves, leeks, scallions, lemon slices, etc. Let your imagination fly.
- Prepare the batter, heat the oil, and start breading the vegetables. Keep a kitchen towel under the batter bowl; this will protect your kitchen counter and will make clean-up really easy.
- When your oil reaches 375ºF, start frying the vegetables. The time will vary depending on the vegetable. When golden, place the vegetables on a baking sheet lined with paper towels. Again, a great tip is to place a kitchen towel under the baking sheet and always wear an apron.
- Transfer to a serving platter lined with parchment paper and serve with Italian salsa verde.
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.
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
- Select your favorite vegetables to fry and prepare them by thinly slicing them. You may also fry sage leaves, leeks, scallions, lemon slices, etc.
- Prepare the batter in a bowl by thoroughly mixing all the ingredients, heating the oil, and baking the vegetables. Keep a kitchen towel under the batter bowl to protect your kitchen counter and make clean-up easy.
- When your oil reaches 375ºF, start frying the vegetables. The time will vary depending on the vegetable. When golden, place the vegetables on a baking sheet lined with paper towels. Again, a great tip is to place a kitchen towel under the baking sheet and always wear an apron.
- For serving, transfer to a serving platter lined with parchment paper and serve with Italian salsa verde.
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.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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