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Fritto Misto

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Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Scallop

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