This is the Italian equivalent of Japanese tempura. Just like tempura, fritto misto (which translates to ‘mixed fried’ and usually includes tiny fish as well as the ingredients listed here) needs to be freshly cooked and served immediately. Make this dish for a small number of people for the best result.
INGREDIENTS
Batter
½ cup flour
1 egg, separated
1 tablespoon olive oil
½ cup beer
sea salt and freshly ground pepper
Selection of ingredients for frying:
herbs such as basil, sage and flat-leaf parsley
raw prawns, peeled with tail left on
small pieces of fish
baby squid
slim batons of zucchini
To serve
vegetable oil for frying
sea salt and lemon wedges
METHOD
Put the flour in a bowl and season with salt and pepper. Combine the egg yolk and olive oil and stir into the beer. Gradually whisk into the flour to make a smooth batter.
Cover and set aside for 1 hour. Just before using, whisk the egg white to stiff peaks and using a large metal spoon, fold into the batter. Thin with a little milk or water if required.
Wash the herbs and dry very well on kitchen towels.
Heat 3 cm of vegetable oil in a deep saucepan to 170˚C or until a piece of bread turns golden in 30 seconds.
Dip the ingredients in the batter, one by one, letting the excess drip back into the bowl. The coating should be very thin. Fry a few pieces at a time until golden and crisp. Drain on kitchen towels and sprinkle with salt. Serve immediately with lemon wedges.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!