Crispy Fritto Misto with Lemon Aioli

A light, tempura-style batter made with cornstarch, rice flour, white wine, and soda water gives this mixed fry of vegetables, herbs, and seafood its delicate crunch. Served with a quick homemade lemon aioli, it’s an ideal shareable starter for an Italian meal.

Info

• Cook time: 1 hour 15 minutes
• Total time: 1 hour 15 minutes
• Yield: 6 to 8 servings

Ingredients

Lemon Aioli

• 2 teaspoons finely grated lemon zest plus 4 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, grated
• 1 large egg yolk
• Kosher salt and freshly ground black pepper
• 3/4 cup olive oil

Batter and Frying

• Canola oil, for deep-frying
• 1 1/4 cups all-purpose flour
• 1/2 cup cornstarch
• 1/4 cup rice flour
• 1/2 teaspoon baking powder
• Kosher salt
• 1 1/2 cups dry white wine
• 2 tablespoons soda water

Vegetables and Proteins

• 6 ounces kabocha squash (half of 1 small squash), thinly sliced into half-moons
• 6 ounces peeled and deveined large shrimp
• 6 ounces calamari, tentacles and sliced bodies
• 1/3 cup fresh parsley leaves and tender stems
• 1/3 cup fresh sage leaves
• 1 medium head fennel, thinly sliced and core kept intact
• 1 small zucchini, thinly sliced crosswise into rounds
• 1 lemon, thinly sliced crosswise into rounds
• Kosher salt

Instructions

1. Make the lemon aioli: In a 2-cup liquid measuring cup, combine the lemon zest and juice, Dijon, garlic, egg yolk, 1/2 teaspoon salt, and several grinds of pepper. Pulse with a stick blender until well combined. With the blender running, slowly drizzle in the olive oil and continue to blend until all of the oil is incorporated and the mixture is light and fluffy. Taste and adjust the seasoning with salt and pepper. Cover and refrigerate until ready to serve.
2. Prepare for frying: Preheat the oven to 250 degrees F. Fill a large Dutch oven with enough canola oil to reach 2 inches up the sides of the pot, then attach a deep-fry thermometer. Heat the oil to 350 degrees F. Line 2 rimmed baking sheets with wire racks or paper towels.
3. Make the batter: In a large bowl, whisk together the all-purpose flour, cornstarch, rice flour, baking powder, and 1 teaspoon salt until combined. Whisk in the white wine and soda water until smooth and combined. It should be the consistency of a thin pancake batter. Fill another large bowl with ice and place the batter bowl on top to keep the batter very cold.
4. Fry the vegetables and seafood: Working in batches, dip the vegetables and seafood into the batter and fry until golden brown and crispy, using the following timetable. For the kabocha squash, shrimp, and calamari, fry in batches for about 3 minutes. For the parsley and sage leaves, fry in batches for about 1 minute. For the fennel, zucchini, and lemon slices, fry in batches for about 2 minutes. It's best to fry the lemon slices last, since they make the oil very brown. Transfer each batch to the prepared baking sheet and season with a pinch of salt. Keep the fried fritto misto warm in the oven while you continue to fry the remaining items.
5. Serve: Transfer to a serving platter and serve with the lemon aioli for dipping. Alternatively, serve in paper cones.