Mixed fried food picurious
Fritto Misto is one of our favorite starters who can enjoy all year round. The name of the court from Italy means “mixed fried things” and is very versatile. Some recipes are a variety of seafood such as Calamari, Jakobskussels and AnchovyTogether with vegetables such as artichokes, zucchini, eggplants and sage leaves. This version optimizes things with a trio large shrimp, mixed mushrooms and fennel, which are laced with crispy leaves made of fragrant fresh basil.
There are two keys to the bright and crispy exterior. First, white rice flour is that absorbs less oil As an all -purpose flour by helping the Fritto Misto to keep its integrity long after roasting. The second is Club Soda or SeltzerWhich helps to create an airy tempura-like dough with many bubbles in its crispy walls.
The good news is that you don’t need a committed fryer to make Fritto Misto. A Dutch oven or a similar pot with heavy soil works perfectly. Let the shrimp and vegetables fry in alternating batches golden brown and crispy, and then put them in a paper towel with a slit spoon to absorb excess hot oil. Dice generously with kosher or mesalz and serve with lemon wire or Aioli For a light, bright Italian starter – or enjoy it for lunch next to A Great Italian salad.
