Fritto Misto Di Verdure
Fritto Misto (free-toe mees-toe) di Verdure is Italian for mixed fried vegetables, which sounds basic but is actually pretty spectacular. Very popular throughout Italy and featuring different ingredients depending on geographic location, in the district that includes Rome, pieces of fresh vegetables are dipped in a simple, light batter and then deep-fried until golden brown and irresistible.
Full of texture, flavor, and color, this version of one of Italy’s classic dishes is mouthwatering whether served as an appetizer or main course on a beautiful platter or enjoyed as street food in a cone-shaped paper container. Considered a guilty pleasure by some and a must-have dish by others, fritto misto di verdure reflects the Italian tradition of using readily available, local, seasonal ingredients and transforming them into something truly special and delicious.
The batter is deliberately light to let the integrity and unique qualities of each vegetable shine. For my version, I’ve selected Shishito peppers, Graffiti eggplant, red onion rings, baby sweet potatoes, and fragrant basil leaves. Be sure the vegetables are fresh and very dry before battering. All-purpose flour is combined with rice flour, baking powder, salt, and club soda to create just enough batter to achieve the lightest, crispiest result. This dish is meant to be shared, so invite a few hungry friends to join you.
Fried for just about two minutes per side and then drained on a wire rack over paper towels, fritto misto should be served hot for maximum crispiness. Sprinkle generously with sea salt and serve with fresh lemon wedges, a plant-based aioli, or Toum, Melissa’s new plant-based Mediterranean-style garlic dip. Pair with a cold glass of Prosecco or sparkling cider to complete a uniquely satisfying Italian culinary experience you’ll want to share with family, friends, or neighbors.
Fritto Misto di Verdure
Ingredients
1 package Shishito peppers
2 cups Graffiti eggplant, cut into large cubes
2 cups red onions, cut into rings
2 cups baby Charleston sweet potatoes or Organic Baby Garnet yams, sliced into 1/4-inch rounds
4 fresh basil stems
Coarse sea salt, for sprinkling
2 Meyer or seedless lemons, cut into wedges
1 container Toum garlic dip (original)
Batter
1 1/2 cups all-purpose flour
1 cup white rice flour
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
12 ounces club soda or seltzer water, plus more if needed
Vegetable oil for frying, about 2 1/2 inches deep
Preparation
Wash, cut, and carefully dry all the vegetables, then set aside.
To make the batter, whisk all the dry ingredients together. Add the club soda and whisk until just combined. Do not overmix.
Fill a heavy-bottom pan with vegetable oil to a depth of about 2 1/2 inches and heat until the oil reaches 350°F.
Dip a few vegetable pieces at a time into the batter, letting excess drip off before carefully placing them in the hot oil. Do not overcrowd the pan. Fry for about two minutes per side, then remove and place on a wire rack over paper towels to drain. Sprinkle with salt. Repeat until all vegetables are fried, drained, and seasoned.
Transfer immediately to a platter, add lemon wedges and the Toum or aioli, and serve piping hot. And don’t forget to pour a cold, festive beverage.
