Italy’s perfect antipasto, fritto misto is mixture of deep-fried vegetables and seafood. Just choose what’s freshest and in-season. Come spring, swap in some asparagus and fennel. In fall, thinly slice all your favorite squashes (kabocha, acorn, butternut).
Fishmonger out of bay scallops? Feel free to use shrimp, squid, or a mild-tasting white fish like cod. In a nutshell: making fritto misto is as laidback as its Italian origins.
1 1/2 pounds bay scallops, drained, rinsed, and patted dry
1 1/2 cups (about 6¾ oz.) cornstarch, divided
12 cups vegetable oil
1 1/2 cups (about 6 3/8 oz.) all-purpose flour
1 teaspoon baking powder
3 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
1 1/2 cups (12 oz.) chilled club soda
1 large egg yolk
1 pound haricots verts, ends trimmed
2 bunches scallions, trimmed
1/2 cup chopped fresh flat-leaf parsley
12 lemon wedges (2 lemons)
How to Make It
Toss scallops with ½ cup of the cornstarch in a bowl. Shake off excess, and arrange scallops in a single layer on a tray or plate. Refrigerate 15 minutes.
Meanwhile, heat oil in a large Dutch oven over medium-high to 350°F.
Whisk together flour, baking powder, 1½ teaspoons of the salt, ½ teaspoon of the pepper, and remaining 1 cup cornstarch in a large bowl. Add club soda and egg yolk, whisking until just combined.
Dredge haricots verts in flour mixture. Using a slotted spoon, remove hericots verts from flour mixture, shaking off excess. Carefully place in hot oil, and fry until crispy, 1½ to 2 minutes. Drain on paper towels. Bring oil back to 350°F; repeat procedure with scallions. Sprinkle ¾ teaspoon of the salt and ¼ teaspoon of the pepper over cooked haricots verts and scallions.
Bring oil back to 350°F. Add chilled scallops; fry until golden brown, 2 to 3 minutes. Drain on paper towels. Sprinkle with remaining ¾ teaspoon salt and ¼ teaspoon pepper.
Arrange vegetables and scallops on a platter. Top with parsley, and serve with lemon wedges.