Mixed Fried Italian Style

La storia di questo piatto

Fritto Misto all'Italiana is the golden heartbeat of a country that has always known how to transform the humble into the sublime — a mosaic of land and sea, of market mornings and grandmother's aprons, stitched together by centuries of regional pride.

Ingredienti

• 12 pieces Zucchini blossoms
• 2 medium Zucchini
• 1 medium Eggplant
• 200 g Button mushrooms
• 250 g Cauliflower
• 300 g Peeled shrimp
• 300 g White fish fillet
• 200 g Type 00 flour
• 50 g Cornstarch
• 250 ml Sparkling water
• 1 piece Egg
• 5 g Salt
• 2 g White pepper
• 1 liter Seed oil for frying
• 2 pieces Lemon
• 1 bunch Fresh parsley

Preparazione

1. Clean the zucchini blossoms: gently pry open each flower with your fingers and remove the yellow stamens from the inside using a small knife. Be careful not to tear the delicate petals. Rinse all the vegetables under cold running water. Dry them completely with paper towels or a clean kitchen cloth: pat them multiple times until you no longer see any water droplets. This step is crucial because any residual moisture will cause the oil to splatter violently during frying and could burn you.
2. Cut the zucchini and eggplant into thin batons the thickness of a finger, about 1 centimeter across (like french fries). Break the cauliflower into small florets by detaching them from the main stem with your hands or a small knife. Leave small mushrooms whole; if they are large, cut them in half or into quarters. The key point is that each piece should be small enough to fit easily into the batter and into the pot of oil.
3. Clean the shrimp: detach the head by pulling it downward in one confident motion. Remove the pink shell by pulling off the legs one by one, working them outward and downward, as if you were removing the petals from a flower. Gently split open the back of the shrimp with the tip of a knife and pull out the dark vein you see inside (this is the intestine). For the fish, remove the skin by pulling your fingers from one side to the other, then use a knife to lift and remove the bones. Cut the fillet into pieces about 4 to 5 centimeters across (roughly the size of a die). Sprinkle just a pinch of salt and pepper all over each piece: don't overdo it, you only want a light seasoning.
4. Prepare the batter: pour the flour and cornstarch into a bowl, passing them through a fine sieve or strainer. This eliminates lumps and makes the batter lighter. Add a pinch of salt and one egg. Slowly pour in the sparkling water while stirring gently with a fork or whisk. Stir slowly, not vigorously: a good batter should have small lumps and should not be completely smooth. The right consistency is that of heavy cream: when you pour a little from the spoon, it should flow slowly across the surface without dropping immediately.
5. Place the bowl with the batter in the refrigerator. This resting period is important: the cold keeps the batter light and ensures that the fried coating becomes extra crispy on the outside.
6. Pour the oil into a deep pot and set the heat to medium-high. If you have a kitchen thermometer, wait until the oil reaches 180°C. If you don't have a thermometer, use this test: take a small piece of dry bread and dip it into the oil. If it sinks to the bottom and then rises quickly while sizzling and turns golden in 30 to 40 seconds, the temperature is perfect. Watch the surface of the oil: when it's ready it will smoke lightly and you'll see little waves of heat rising.
7. Start with the vegetables: take a zucchini blossom (or a zucchini slice, or eggplant), dip it in the cold batter, turning it to coat all sides completely. Lower it slowly into the hot oil using a slotted spoon. Fry only a few pieces at a time: if the pot is too crowded, the temperature drops and the fried food will absorb oil instead of becoming crispy. When the batter turns golden and you hear a steady, dry sizzling sound (not wet), lift the piece out with the slotted spoon and place it on paper towels to drain. Continue this way with all the zucchini blossoms, zucchini slices, and eggplant.
8. Continue with the cauliflower and mushrooms in the same way: dip them in the cold batter, lower them into the oil (which should remain steady at around 180°C), fry them until they become completely golden and crispy, then drain everything on paper towels. Keep an eye on the oil as you cook: if you notice it smoking less or if pieces are frying more slowly than usual, wait a moment before adding more ingredients. This means the temperature has dropped. The oil should sizzle vigorously around every piece.
9. Finish with the shrimp and fish, which cook much faster: dip them in the batter very quickly, they don't need to stay in it long. Lower them into the oil and fry them. You'll know they're done when the flesh becomes opaque and white (no longer translucent like before) and the batter is golden. Drain everything on paper towels.
10. Arrange the mixed fried platter while still hot on a large serving plate, creating an abundant and appetizing presentation. Sprinkle it lightly with fine salt (Cervia salt or any good fine salt). Add a few sprigs of fresh parsley, chopped coarsely, for a touch of color and freshness. Bring it to the table immediately while it's still crispy and hot. Place the lemon wedges on the side of the plate: each guest can squeeze a little juice over their portion according to their taste.