Fritto Misto
HB-3489 · Hand-built original
An Italian mixed fry of fennel, mushrooms, shrimp and basil in a seltzer batter, served with lemon wedges.
45 min4–6 servings238 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: shrimp
Pairs well with: garlic bread, rice, grits, lemon wedges, col slaw
Servings:4quantities adjust to match
Ingredients
- 1 cup all-purpose flour, 4½ oz
- 3/4 cup white rice flour, 3¾ oz
- 1/2 tsp baking powder
- 1/2 tsp kosher salt, plus more
- 1 can seltzer, 12 oz
- vegetable oil, for frying, about 6 cups
- 1/2 small fennel bulb, very thinly sliced lengthwise
- 4 oz maitake or oyster mushrooms, torn into bite-size pieces
- 6 oz large shrimp, peeled, deveined and halved lengthwise
- 1/2 cup fresh basil leaves
- lemon wedges, to serve
Method
- Whisk the flour, rice flour, baking powder and 1/2 tsp salt in a large bowl, then whisk in the seltzer gradually until a lump-free batter forms.
- Pour oil into a heavy pot to come 2 inches up the sides and heat over medium-high heat to 350°F.
- Dredge a few fennel pieces at a time in the batter, shake off the excess and fry for 4-8 minutes, turning occasionally, until golden, then drain on paper towels and sprinkle lightly with salt.
- Fry the remaining fennel, the mushrooms, shrimp and basil in batches in the same way, draining and salting each batch.
- Arrange on a platter and serve with lemon wedges.
Total: 45 minutes
Nutrition (per serving, where published)
238 kcalCalories
13.7 gProtein
43.2 gCarbs
1.4 gFat
0 gSaturates
2.1 gFibre
0.4 gSugars
566 mgSodium
58 mgCholesterol
330 mgPotassium
125 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data