Fritto Misto


Prep time 2hrs 7mins
Cook time 1hr 30mins
Serves or Makes: 8-10 servings


For the Roasted Garlic Sriracha Dip

  • 1 head garlic
  • Olive oil
  • 1 cup mayonnaise
  • sriracha, to taste
  • 1/ 2 lemon, juiced
  • Kosher salt, to taste

Vegetables and Seafood

  • 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

  • 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

  • Lemon wedges
  • Chopped parsley
  • Fennel fronds, if desired

Make the Roasted Garlic Sriracha Dip


  • 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.