Fritto Misto

备料

配料

做法

分步操作

1. 1

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

   约 5分钟

   烹饪提示： 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.

   约 2分钟

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.

   约 3分钟

   烹饪提示： 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).

   约 5分钟

   烹饪提示： 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.

   烹饪提示： 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.

   约 3分钟

   烹饪提示： 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.

   烹饪提示： 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.