Light and Crispy Fritto Misto

Name: Light and Crispy Fritto Misto
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 6 baby artichokes; 188 grams all-purpose flour; 1 large handful fresh parsley leaves, plus chopped parsley for sprinkling; 1 small handful fresh rosemary leaves; 3 cloves garlic, sliced very thin; 4 servings Kosher salt and freshly ground pepper; 2 lemons (1 sliced very thin; the other cut into wedges); 2 liters peanut, grapeseed or other vegetable oil; 454 grams cleaned whole squid (about; 244 milliliters whole milk; 1 medium zucchini

The recipe Light and Crispy Fritto Misto can be made in around 1 hour. This recipe serves 4. One serving contains 4579 calories, 30g of protein, and 478g of fat. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of squid, kosher salt and pepper, peanut, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a pescatarian diet. It works well as a pricey main course. Light and Chunky Chicken Soup, Light and Easy Alfredo, and Light and Tasty Tomato Basil Mozzarella Pasta for a Hot Summer Evening are very similar to this recipe.

Instructions

Heat the oil: Fill a large, heavy-based saucepan about halfway with oil. Begin to heat the oil over medium heat but don't let it get ripping until you have everything else ready to go. Prepare the squid and vegetables: Separate the bodies and the tentacles of the squid. If the squid are big, cut the tentacles in half.

Ingredients you will need

Vegetable

Squid

Cooking Oil

Equipment you will use

Sauce Pan

Cut the squid bodies open so they lie flat, then cut into 1/4-inch-thick, 1 1/2-inch-long strips. Soak the squid in the milk while you prepare the rest of the fritto misto. Trim the artichoke stems and remove the outer leaves. Slice them very thinly through the stem end. (If you have true baby artichokes, you don't have to worry about the choke; if you can only find large artichokes, remove the spiny choke before slicing.) Trim the ends off the zucchini and slice lengthwise about 1/4 inch thick, then cut into 1 1/2-inch-long sticks.

Ingredients you will need

Artichoke

Zucchini

Squid

Milk

Set up your fry station: On a sheet pan or large platter, combine the flour, 2 teaspoons salt and 1 teaspoon pepper. Have the sliced lemon, garlic, parsley and rosemary prepared and nearby. Line a platter with paper towels or parchment paper. Increase the heat of the oil until it reaches 375 degrees F on a deep-fry thermometer.

Ingredients you will need

Rosemary

Parsley

Garlic

Pepper

All Purpose Flour

Lemon

Salt

Cooking Oil

Equipment you will use

Baking Paper

Paper Towels

Kitchen Thermometer

Frying Pan

Meanwhile, drain the squid; toss the squid, artichokes and zucchini in the flour. Shake the baking sheet back and forth to coat the ingredients. Once the oil is up to temperature, add about one-third of the floured goods, plus a few of the lemon and garlic slices, and let cook for about 1 minute.

Ingredients you will need

Artichoke

Zucchini

Garlic

All Purpose Flour

Lemon

Shake

Squid

Cooking Oil

Equipment you will use

Baking Sheet

Add about a third of the rosemary and the parsley and continue to cook until the vegetables and squid are a light golden brown, another 1 to 2 minutes. Using a spider or a Chinese strainer (or as a last resort, a slotted spoon), transfer the fried foods to the lined platter to drain. Season with more salt and chopped parsley and serve with the lemon wedges. This is best served hot, so let your guests dig in while you begin cooking the next batch. Photograph by David Malosh

Ingredients you will need

Lemon Wedge