Fritto Misto is a great first course. It is best served piping hot out of the fryer. Your guests will have the first batch devoured in seconds, as they anxiously await the next one to come out of the fryer! A scrumptious combination of calamari, zucchini and lemons! There are so many other great goodies to add to your creation. Additionally, green beans, cauliflower, broccoli, and even shrimp will work well. Let your creativity fly! A simple dusting of flour on the vegetables is all you need! Be sure to add this gorgeous recipe to your Feast of the Seven Fishes. Click here for more amazing Christmas Eve recipes!
If you are local to Charlotte, grab all of the super fresh fish and seafood at The Carolina Meat & Fish Co.!
I love this recipe for so many reasons. Soaking the squid in buttermilk creates an incredible tenderness on the inside. The inclusion of rice flour lends to the perfect crunch on the outside. Oh, and have you ever tasted fried lemons? OMG! The simple dipping sauce at the made with just two ingredients sends this recipe over the top. Feel free to adjust to your desired heat level.
HOW TO PREPARE FRITTO MISTO
Rinse the tubes and tentacles in a colander. Remove any squid fins from the tubes. They are edible, but best taken off for this recipe. Cut the squid tubes into rings. Lightly salt. Soak the rings and tentacles in the buttermilk for at least twenty minutes.
While the squid is soaking, cut the zucchini into matchsticks. Slice the lemons as thin as you can. Heat up the oil in a large cast iron pot. I love using this deep one from Lodge. Click here to purchase. The temperature of the oil needs to be around 375 degrees. Mix the flour, rice flour, kosher salt, black pepper, and paprika on a baking sheet pan. Lightly coat the zucchini and lemons.
Shake off any excess flour and begin frying the zucchini in batches. Do not overcrowd the pot. Fry until they are nice and golden brown. Repeat the same process with the lemons. Drain on paper towels and salt immediately.
After frying the zucchini and lemons you may need to change the oil. For me, I just felt like I had too much flour in the oil and wanted a nice golden brown on the calamari. Transfer the calamari from the buttermilk to the flour mixture. Allow any extra buttermilk to drain off. Coat the calamari and drop into the oil, in batches.
As soon as the calamari turn a light golden brown, remove from oil and drain on paper towels. Salt immediately. Repeat until all of the calamari have been fried. Mix the fried calamari, zucchini and lemons together on a platter. Garnish the Fritto Misto with fresh chopped parsley, lemon wedges and a side of Sriracha Mayo. As mentioned early, this dish is best served right out of the fryer. ENJOY!
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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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