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Recipe Card
For the Roasted Garlic Sriracha Dip
ingredients
- 1 head garlic
- Olive oil
- 1 cup mayonnaise
- sriracha, to taste
- 1/2 lemon, juiced
- Kosher salt, to taste
Vegetables and Seafood
ingredients
- 1 small bunch broccolini, blanched and shocked
- 1/2 pound peeled and devained shrimp, patted dry
- 1/2 pound calamari, patted dry
- 1 small fennel bulb, sliced 1/4" thick lengthwise
- 1 small eggplant, sliced into 1/4" thick rounds
- 1 small delicata squash, seeds removed, sliced into 1/4" rounds
- 1 (14-ounce) can chickpeas, drained, rinsed, and patted dry
- 1 (12-ounce) jar artichoke hearts in water, drained and patted dry
- 2 lemons or Meyer lemons, sliced into 1/4" thick rounds
- 1 small bunch fresh sage, leaves picked
For the Batter
ingredients
- 2 cups rice flour
- 1/4 cup chickpea flour
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 cups cold seltzer water
- 3/4 cup cold Prosecco or champagne
- 2 large egg
- Potato starch, for dredging
- 2 liters avocado oil or another high-heat frying oil, for frying
To Serve
ingredients
- Lemon wedges
- Chopped parsley
- Fennel fronds, if desired
Make the Roasted Garlic Sriracha Dip
Method
Step 1
Preheat oven to 400F degrees.
Step 2
Cut 1/2" off the garlic, then drizzle with olive oil and wrap in aluminum foil. Roast for 45 minutes, then allow to cool.
Step 3
Squeeze roasted garlic cloves into a medium bowl and mash with a fork. Stir in mayonnaise, sriracha to taste, lemon juice, and kosher salt to taste. Cover and refrigerate until ready to serve.
Dredge Veggies and Seafood
Step 1
Dredge veggies, chickpeas, seafood, and sliced lemons in potato starch, tapping off excess. (Do not dredge the sage leaves.) Set aside on a baking sheet.
Make the Batter
Step 1
Whisk rice flour, chickpea flour, baking powder, salt, and garlic powder until well combined.
Step 2
Pour seltzer water, Prosecco or champagne, and eggs into dry ingredients and stir until just combined. It's okay if the mixture has a few lumps. Let batter rest for 5 minutes in the fridge.
Batter and Fry
Step 1
Heat 1 1/2 liters avocado oil in a large heavy pot over medium-high heat until a deep-fry thermometer reaches 350F degrees. Line two baking sheets with paper towels and top with resting racks. Preheat oven to 200F degrees.
Step 2
Submerge a few pieces of dredged veggies in batter, letting some excess drip back into bowl. Fry immediately in batches until golden brown and floating on top of oil, about 3-5 minutes. Set on prepared baking sheets and season with salt immediately. Transfer baking sheet to oven while you fry remaining ingredients.
Step 3
Give your frying oil a refresh with remaining avocado oil about halfway through cooking and skim off any browned bits of batter.
Step 4
Fry sage leaves until crisp.
Step 5
Serve fritto misto hot with roasted garlic sriracha dip, extra lemon wedges, and a sprinkle of chopped parsley and fennel fronds.