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Fritto Misto

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  Dried bread crumbs 2 Cup (32 tbs)
  Dried basil 1 Teaspoon
  Dried oregano 1 Teaspoon
  Dried parsley 1 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Squid 2 , cleaned and cut into 1/2-inch rings
  Sea scallops 12
  Shrimp 12 , peeled and deveined
  Mushrooms 12 , stemmed
  Eggplant 1 , cut into sticks
  Zucchini 2 , cut into sticks
  All purpose flour 1 Cup (16 tbs)
  Eggs 3 , beaten with 2 tablespoons water
  Water 2 Tablespoon
  Water 3⁄4 Cup (12 tbs)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Lemon wedges 6

In a medium bowl, mix the bread crumbs, herbs, and garlic salt together.
Set aside.
Dredge the squid, scallops, shrimp, mushrooms, eggplant, and zucchini in turn in the flour, then dip them in the egg mixture.
Shake off the excess.
Dip the shellfish and vegetables into the bread crumb mixture.
In a large, heavy pot or deep fryer over medium-high heat, heat 2 inches of oil to 350°F, or until a 1-inch cube of bread browns in 65 seconds.
Fry the food in batches until golden brown.
Using a slotted spoon, transfer to paper towels.
Keep warm in a low oven until all the food is fried.
Serve at once with the lemon wedges.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2659 Calories from Fat 737

% Daily Value*

Total Fat 83 g127.8%

Saturated Fat 15.1 g75.5%

Trans Fat 0 g

Cholesterol 2078.6 mg692.9%

Sodium 2913.8 mg121.4%

Total Carbohydrates 245 g81.7%

Dietary Fiber 34 g136%

Sugars 27.1 g

Protein 235 g470.9%

Vitamin A 74.9% Vitamin C 264.3%

Calcium 100.9% Iron 201.4%

*Based on a 2000 Calorie diet

Fritto Misto Recipe