Fritto Misto

下ごしらえ

材料

作り方

手順

1. 1

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

   約5 分

   調理のヒント： 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.

   約2 分

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.

   約3 分

   調理のヒント： 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).

   約5 分

   調理のヒント： 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.

   調理のヒント： 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.

   約3 分

   調理のヒント： 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.

   調理のヒント： 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.