Fritto Misto

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CHEF NEIL DOHERTY 
SYSCO CORPORATE
SERVES 4

 

Ingredients:

TEMPURA BATTER

1 cup all purpose flour

½ cup cornstarch

2 Tbsp. baking soda

½ tsp. Sysco Imperial Cajun seasoning

2 cups chilled club soda

FRITTO MISTO

Vegetable oil for frying

4 artichoke hearts

4 carrot sticks, cut into ¼ inch batons

2 slices avocado

4 onion rings

4   zucchini sticks

4   broccoli florets

4 oyster mushrooms

6 21-25 Portico shrimp, peeled and deveined

4 oz. calamari tubes and tentacles

2   oz. whitefish, cubed

6   mussels in the shell

GARNISH

¼ cup parsley, fried without batter

¼ cup basil leaves, fried without batter,

Whole lemons, cut into wedges

Salt and freshly ground black pepper

 

Directions:

FOR THE TEMPURA BATTER

Sieve the flour, cornstarch and baking soda together into a mixing bowl; add the Cajun seasoning, then slowly whisk in cold club soda until the mixture takes on a crepe batterlike consistency. Keep chilled.

FOR THE FRITTO MISTO

Heat frying oil to 375 degrees. Dip the items in batter (first the veggies, followed by the seafood) and let excess drip off, hold in oil and wiggle, then release (this will help each item to not stick to the basket). Fry till crispy and golden. Remove from the basket and place on paper towel; keep warm while frying additional items.
Arrange on a platter and garnish with fried parsley and basil, accompanied with lemons and Turmeric Aioli (see recipe, below).
Sprinkle liberally with salt and ground pepper.