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
- Lemon wedges
- Chopped parsley
- Fennel fronds, if desired
Make the Roasted Garlic Sriracha Dip
Preheat oven to 400F degrees.
Cut 1/2" off the garlic, then drizzle with olive oil and wrap in aluminum foil. Roast for 45 minutes, then allow to cool.
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
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
Whisk rice flour, chickpea flour, baking powder, salt, and garlic powder until well combined.
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
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.
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.
Give your frying oil a refresh with remaining avocado oil about halfway through cooking and skim off any browned bits of batter.
Fry sage leaves until crisp.
Serve fritto misto hot with roasted garlic sriracha dip, extra lemon wedges, and a sprinkle of chopped parsley and fennel fronds.