Many fish varieties usually included in a typical Italian Fritto Misto, especially shellfish, are not readily available in the USA. However, you can have a fritto misto without these ingredients. The images below illustrate the preparation of such a stir fry Fritto Misto made in Washington DC.
- 6 zucchini blossoms
- 6 eggs, beaten
- 1 glass of white wine
- olive oil
How to make Fritto Misto – Mixed fried foods – Made in the USA
Cut zucchini and eggplant into thick strips. Keep the zucchini blossoms and mushroom caps whole. Dip each piece into the beaten eggs, pat the food to get rid of excess flour, and set aside.
Fry each of the food separately, as they require different cooking times. When golden brown on both sides, remove from frying pan and place on paper towels.
For calamari and squid, use just flour.
How to make the Fried Zucchini Flowers
Mix the flour with two spoons of oil, white wine, egg yolk, salt, and pepper.
Add as much lukewarm water as needed to make a smooth batter that is not too thick. set aside to rest for half an hour. Meanwhile, clean the flowers, remove the pistil and stems. Whip the egg white and gently incorporate it into the batter. Dip the flowers in the batter, drain them and fry them in a large frying pan with plenty of hot oil. With the help of the perforated paddle, remove the fried flowers, dry them on absorbent paper, salt and serve immediately.
When all the frying is finished, arrange the various pieces of food on a serving platter. Salt to taste. Serve very hot.
Speed is of utmost importance in a fritto misto, and the amount will vary according to the number of people to be served. A good rule of thumb is always to use one piece of each kind of food for each person. Remember, for speed’s sake; you can also limit the types of food to include in fritto misto. The recipe can also vary according to seasonal food availability.