Best 7 Broccoli Fritto Misto Recipes

FRITTO MISTO

Steps:

• For the sauce: Combine the basil, pistachios, olive oil, lemon zest and garlic in a food processor. Pulse until roughly pureed. Remove the contents to a small bowl and stir in the mayonnaise and Parmigiano-Reggiano. Season with the salt.
• For the seafood: Fill a heavy-bottomed Dutch oven with 3 inches of oil and heat to 350 degrees F.
• Whisk together the rice flour, cornstarch, polenta, pepper and 1/2 teaspoon salt in a medium bowl. Working in batches, dredge the shrimp and calamari in the flour mixture and add to the hot oil, being careful not to overcrowd the pan and drop the temperature. Fry until light golden brown and cooked through, 1 to 2 minutes. Use a spider to remove the seafood to a paper towel-lined tray and season with a pinch of salt. Continue with the remaining shrimp and calamari. Serve hot alongside the pesto dipping sauce and lots of lemon wedges.

BROCCOLI FRITTO RECIPE - (4.4/5)

Steps:

• Clean and trim the broccoli into florets no bigger than 1 inch wide. For the aioli: Blend the mayonnaise with the peppers and liquid. Add salt and pepper to taste. Set Aside. Heat 4 inches of canola oil in a 3 quart saucepan to 360 degrees, or until a drop of water sizzles on the surface. Mix the flour and water in a bowl until just combined; a few crumbs are okay. That's your tempura batter. Coat the broccoli florets with the batter, then set (not drop) them into the oil. Don't let them stick to one another. Fry for 2 minutes, until the batter is crispy. Drain the florets on a towel and hit'em with salt (as much as you would French Fries). Place the broccoli on a platter, the top with--in this order--the aioli, the basil, and the Parmigiano-Reggiano. Eat.

FRITTO MISTO

Steps:

• Pour the oil into a heavy, deep-sided skillet or deep fryer; place over medium-high heat until it registers 375 degrees on a deep-fry thermometer. Pour buttermilk into a medium bowl.
• To prepare artichokes, snap off tough outer leaves. Slice off the upper two-thirds of each bulb, and discard. Use a vegetable peeler to remove green outer layer from around heart. Dip in buttermilk, and scoop out choke with a spoon. Thinly slice crosswise. Place in the buttermilk.
• Add the fennel and lemons, and stir to coat evenly. Place flour in a separate dish. Season generously with salt and pepper; whisk to combine.
• Remove vegetables and lemon slices, one piece at a time, from buttermilk, shaking off excess. Dredge in flour, and carefully transfer to the hot oil, 6 to 7 pieces at a time. Cook until golden brown, about 3 minutes. Dip parsley in buttermilk, and then in flour to coat. Carefully transfer to the hot oil, and fry until golden brown, about 30 seconds. As each batch is finished, transfer to a paper towel-lined baking sheet to drain. Sprinkle with salt. Serve immediately.

FRITTO MISTO

Steps:

• In large shallow skillet over moderately high heat, heat 3 inches of oil until thermometer registers 350°F.
• Transfer flour to large plate. Sprinkle all seafood liberally with salt and pepper. Working in batches and returning oil to 350°F between batches, dredge seafood in flour, shaking to remove excess, and fry until golden and cooked through, about 20 seconds per side for whole fish and shrimp, 15 seconds per side for scallops and calamari. Using slotted spoon, remove as done and drain on paper towel-lined plate.
• Garnish with lemon wedges and serve immediately with tartar sauce.

BROCCOLI FRITTO MISTO

Steps:

• Fill a large, deep, heavy pot with enough oil to come up 2 inches from bottom of pot. Place over medium heat; clip a deep-fry thermometer to pot and heat oil to 350°.
• Cut a slit in the side of each pepperoncini; squeeze out excess liquid and pat very dry. Stir together pepperoncini brine, vinegar, garlic, and 1/4 teaspoon salt to make the dipping sauce; set aside.
• Whisk together 1 cup rice flour, all-purpose flour, baking powder, and 1 teaspoon salt in a medium bowl. Whisk in 1 cup club soda and wine. (Batter should have the texture of thin honey.) Add remaining 1/4 cup rice flour to a shallow bowl.
• Preheat oven to 200°. Working with a few pieces at a time to avoid crowding, toss Broccolini in rice flour, then dip in batter, turning to coat. Using tongs or a slotted spoon, transfer to pot and fry until crisp and golden, 2 to 3 minutes. Transfer Broccolini to a wire rack set over a baking sheet; season with salt. Place baking sheet in oven to keep warm.
• Thin batter with more club soda until it has the consistency of heavy cream (about 2 tablespoons). This will prevent thick clumps of batter from forming in the florets. Repeat batter and frying instructions in step four with broccoli, followed by pepperoncini and sage. Serve right away or keep in oven up to 1 hour. Serve with reserved dipping sauce.

SIMPLE FRITTO MISTO

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.
• Mix the flour, cornstarch, salt and pepper in a medium bowl. Whisk in the water to make a thin batter. Dip the green beans, zucchini and lemons in the batter and carefully place them in the saucepan. Fry the vegetables until lightly browned, 1 to 3 minutes. Drain the vegetables on paper towels and immediately sprinkle with salt. Serve the vegetables warm.

FRITTO MISTO

Steps:

• Put at least 3 inches of oil in a large, deep saucepan; a larger pan with more oil will allow you to cook more at once. Turn the heat to high and keep it there until the temperature reaches 350°F (a pinch of flour will sizzle). Then adjust the heat as necessary to maintain this temperature. While the oil is heating, prepare the vegetables.
• Make the batter: Combine 1 cup of the flour, the baking powder, salt, and pepper in a bowl; mix lightly with a fork. Mix together the egg and wine, then stir the mixture into the batter until smooth; the mixture should be just about the consistency of pancake batter.
• Dredge each piece of food lightly in the remaining flour, then dip into the batter and add to the oil. Do not crowd the food; you will have to cook in batches. Cooking time will be just as long as it takes for the pieces to become an appealing shade of gold, just 5 minutes or so.
• Drain on paper towels, sprinkle with coarse salt, and serve immediately, with lemon wedges or aïoli.