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.
Recipe: Vegetable Fritto Misto
¾ cup all-purpose flour
¾ cup cornstarch
¾ teaspoon baking powder
12 ounces (1½ cups) chilled club soda
1 bunch broccolini
1 small (or ½ large) delicata squash, seeded, and thinly sliced into half moons
1 small (or ½ large) fennel bulb, thinly sliced lengthwise
4 ounces cremini or shiitake mushrooms, cut into quarters or eighths, depending on size
1 lemon, thinly sliced and seeds removed
½ cup sage leaves
Lemon wedges, for serving
The Field Method for Cast Iron Care
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.
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).
Serve with lemon wedges.
Seasoning Rating: Best
Frying is just about the best way to build seasoning in a cast iron Dutch oven.
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.