Fritto Misto

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Pat the shrimp and calamari rings very dry with paper towels; moisture can cause oil to splatter and results in less crispiness.

   Ca. 5 min.

   Kokkens note: Ensure all seafood and vegetables are as dry as possible before dredging.

2. 2

   In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.

   Ca. 2 min.

3. 3

   Gradually pour the cold sparkling water into the dry ingredients, whisking constantly until a smooth, thin batter forms. Do not overmix; a few lumps are fine.

   Ca. 3 min.

   Kokkens note: Using cold sparkling water helps create a lighter, crispier batter.

4. 4

   Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 175°C (350°F).

   Ca. 5 min.

   Kokkens note: Use a thermometer to ensure the oil maintains the correct temperature for even cooking.

5. 5

   Working in small batches, lightly dredge a portion of the shrimp, calamari, or zucchini in the batter, allowing any excess to drip off.

   Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature and lead to soggy results.

6. 6

   Carefully lower the battered pieces into the hot oil and fry for 2-3 minutes, or until golden brown and cooked through.

   Ca. 3 min.

   Kokkens note: The seafood cooks quickly, so watch it closely to prevent overcooking.

7. 7

   Remove the fried pieces with a slotted spoon and transfer them to a wire rack set over paper towels to drain excess oil.

   Kokkens note: Draining on a wire rack helps keep the fritto misto crisp.

8. 8

   Repeat with the remaining ingredients, ensuring the oil returns to temperature between batches.

9. 9

   Serve the Fritto Misto immediately with lemon wedges for squeezing.