Fritto Misto (Mixed Fried Seafood And Vegetables) Recipe

• 1 lb large shrimp, peeled and deveined
• 1/2 lb small calamari, cleaned and sliced into rings
• 1/2 lb baby artichokes, trimmed and quartered
• 1/2 lb zucchini, sliced into thin rounds
• 1/2 lb small carrots, peeled and sliced thin
• 1 cup all-purpose flour
• 1/2 cup fine semolina flour
• 1/2 cup rice flour
• 1 1/2 cups sparkling water, ice cold
• 1 large egg white, lightly beaten
• 1 tsp sea salt, plus more for finishing
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 lemon, cut into wedges
• 1/4 cup fresh flat-leaf parsley, finely chopped
• Peanut oil or grapeseed oil, for deep frying (about 2 quarts)

Fritto Misto Instructions

1. Peel and devein the shrimp, leaving tails on if desired, then pat them dry with paper towels.
2. Clean the calamari thoroughly, slice the bodies into 1/2-inch rings, and pat dry with paper towels.
3. Trim the baby artichokes by removing tough outer leaves, cutting off the top third, trimming the stems, and quartering them; place in lemon water to prevent browning, then drain and pat dry.
4. Slice the zucchini into 1/4-inch thin rounds and pat dry with paper towels.
5. Peel the carrots and slice them into thin rounds, about 1/8-inch thick, then pat dry.
6. Lay all seafood and vegetables in a single layer on a clean kitchen towel or paper towels, and gently press to remove as much moisture as possible.
7. In a shallow bowl, combine the all-purpose flour, semolina flour, rice flour, sea salt, black pepper, and smoked paprika, mixing well.
8. In a separate bowl, whisk together the ice-cold sparkling water and lightly beaten egg white until just combined; do not overmix.
9. Set up a breading station: one bowl with the flour mixture, one with the sparkling water and egg white batter, and a tray lined with parchment paper for coated ingredients.
10. Working in small batches, dredge the shrimp, calamari, artichokes, zucchini, and carrots in the flour mixture, shaking off excess.
11. Dip each floured piece into the sparkling water and egg white batter, allowing excess to drip off, then return to the flour mixture for a light second coating.
12. Pour peanut or grapeseed oil into a deep, heavy-bottomed pot to a depth of about 2 inches, and heat to 350°F (175°C), monitoring with a thermometer.
13. Fry the seafood and vegetables in small batches, starting with the artichokes and carrots, then zucchini, then shrimp and calamari, cooking each batch for 2-3 minutes or until golden and crisp.
14. Use a slotted spoon to transfer fried items to a wire rack or paper towel-lined tray to drain excess oil.
15. While still hot, sprinkle the fritto misto with additional sea salt and finely chopped parsley.
16. Arrange the fritto misto on a warm platter and serve immediately with lemon wedges on the side.