How to Make the Crispiest Fritto Misto Ever

Imagine a platter piled high with golden, impossibly crisp treasures from both land and sea. This is the magic of Fritto Misto, the beloved Italian tradition of "mixed fry." Traditionally, this dish is a glorious, shared celebration of whatever is freshest that day, lightly battered and fried to perfection. It’s a dish that speaks of coastal gatherings and the simple joy of good ingredients.

But what happens when this Italian classic takes a trip to Japan? The result is a culinary revelation. We're taking the soul of Fritto Misto and giving it a modern, sophisticated twist. Instead of a simple flour dredge, we’ll be creating an ethereally light and crunchy tempura-style batter that shatters with every bite. To complement this exceptional texture, we’ll move beyond the standard lemon wedge and introduce a vibrant, creamy Yuzu Miso Aioli. This dipping sauce is a game-changer, offering a symphony of citrusy, savory, and umami notes that elevate the crispy morsels to a new level of deliciousness. Get ready to experience a Fritto Misto that is at once familiar and thrillingly new.

The Recipe: Tempura Fritto Misto with Yuzu Miso Aioli

This recipe is all about the contrast between the delicate, crunchy coating and the tender seafood and vegetables within, all brought together by a uniquely flavorful sauce.

Yields: 4 servings
Prep time: 20 minutes
Cook time: 15 minutes

For the Yuzu Miso Aioli:

• 1 large egg yolk
• 1 cup neutral oil (like canola or grapeseed)
• 2 teaspoons white miso paste
• 1 tablespoon yuzu juice
• 1 clove garlic, finely minced
• A pinch of sea salt

For the Fritto Misto:

• ½ lb large shrimp, peeled and deveined
• ½ lb calamari, rings and tentacles
• 1 small zucchini, sliced into thin rounds
• 1 red bell pepper, sliced into thin rings
• 1 handful of shishito peppers or sage leaves
• Vegetable or canola oil, for frying
• Sea salt, for finishing
• Fresh parsley, chopped, for garnish

For the Tempura-Style Batter:

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• A pinch of salt
• 1 ½ cups ice-cold sparkling water

Step-by-Step Guide

1. Prepare the Yuzu Miso Aioli:
   In a medium bowl, whisk the egg yolk, minced garlic, and miso paste until combined. Very slowly, drop by drop at first, begin whisking in the neutral oil. As the mixture starts to emulsify and thicken, you can begin to pour the oil in a thin, steady stream while whisking continuously until all the oil is incorporated and the aioli is thick and creamy. Stir in the yuzu juice and a pinch of salt. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.
2. Heat the Frying Oil:
   In a large, heavy-bottomed pot or Dutch oven, pour in about 3 inches of oil. Heat the oil over medium-high heat until it reaches 350-360°F (175-180°C). Maintaining the correct oil temperature is crucial for a crispy, non-greasy result.
3. Make the Batter:
   While the oil is heating, prepare the batter. In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Just before you’re ready to fry, pour in the ice-cold sparkling water and whisk until just combined. The batter should be slightly lumpy and have the consistency of thin pancake batter; do not overmix. To keep the batter extra cold, you can place the bowl of batter into a larger bowl filled with ice.
4. Fry the Fritto Misto:
   Pat the seafood and vegetables completely dry with paper towels to ensure the batter adheres properly. Working in small batches to avoid overcrowding the pot, dip the ingredients into the batter, allowing any excess to drip off. Carefully place the battered items into the hot oil. Fry for 2-3 minutes, turning gently, until they are a light golden brown and perfectly crisp.
5. Drain and Season:
   Using a slotted spoon, transfer the fried items to a wire rack or a plate lined with paper towels to drain excess oil. Immediately sprinkle with sea salt. Keep the finished batches in a warm oven (around 250°F or 120°C) while you fry the rest.
6. Serve and Enjoy:
   Arrange the hot Fritto Misto on a large platter. Garnish with fresh chopped parsley and serve immediately with the chilled Yuzu Miso Aioli for dipping. This dish is best enjoyed the moment it comes out of the fryer to appreciate its ultimate crispiness.