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Though you’ll often find seafood as the featured component of fritto misto, we love using sturdy vegetables and earthy mushrooms as the centerpiece of this Italian appetizer. Our recipe is highly adaptable, though, and can accommodate a wide variety of produce to match what’s in season.

Photo: Lauren V. Allen

Recipe: Vegetable Fritto Misto

Yield: 6 to 8 servings

Instructions

1.

In a No.8 or No.10 Field Dutch oven, heat 2 inches of oil over medium-high heat to 360°F.

2.

Meanwhile, in a large bowl, whisk together the flour, cornstarch, baking powder, and 1 teaspoon kosher salt. Whisk in the club soda until just incorporated (a few lumps are okay). Dredge the squash in the batter, letting the excess drip back into the bowl.

3.

Fry the broccolini, stirring occasionally, until tender and lightly golden brown, 1 to 3 minutes. Transfer to paper towels to drain and season with salt. Let the oil return to 350°F. Working with one ingredient at a time, dredge and fry the squash, fennel, mushrooms, mushrooms, lemon, and herbs. (Frying time will vary based on the ingredients).

4.

Serve with lemon wedges.


Seasoning Rating: Best

Frying is just about the best way to build seasoning in a cast iron Dutch oven.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.