Frito Misto is one of our favorite appetizers to enjoy the whole year, with its crisp bite and congestion -friendly nature. The origin in Italy, the name of the dish means “mixed fried things,” and it is very versatile. Some dishes include calamary, scallops and such as seafood piles AnchoviesWith vegetables such as Artichoke, zucchini, brinjal, and sage leaves. This version streamlines things with large shrimp, mixed mushrooms and fennel trio, which is accompanied by crispy leaves of aromatic fresh basil.
Light and crisp are two key to the exterior. First is white rice flour, which Absorbs less oil Compared to All-Purpose Flour, Frito helps Misto to maintain its integrity for a long time after fretting. The second is Club sodaWhich helps to create a batsman-like batsman with a bubbles stuck in its crispy walls.
The good news is that you do not need a dedicated fryer to make Frito Misto. A Dutch oven or similar heavy-boat pot works perfectly. Fry the shrimp and vegetables in the batches with turn until the golden brown and crisp, then transfer them to a paper towel with a slapped spoon to absorb extra warm oil. Serve generously with cosher or sea salt, and serve with lemon wedges or Aioli Enjoy it for a light, bright Italian torture- or for lunch Big Italian salad,