FRITTO MISTO
Provided by Giada De Laurentiis
Time 20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the sauce: Combine the basil, pistachios, olive oil, lemon zest and garlic in a food processor. Pulse until roughly pureed. Remove the contents to a small bowl and stir in the mayonnaise and Parmigiano-Reggiano. Season with the salt.
- For the seafood: Fill a heavy-bottomed Dutch oven with 3 inches of oil and heat to 350 degrees F.
- Whisk together the rice flour, cornstarch, polenta, pepper and 1/2 teaspoon salt in a medium bowl. Working in batches, dredge the shrimp and calamari in the flour mixture and add to the hot oil, being careful not to overcrowd the pan and drop the temperature. Fry until light golden brown and cooked through, 1 to 2 minutes. Use a spider to remove the seafood to a paper towel-lined tray and season with a pinch of salt. Continue with the remaining shrimp and calamari. Serve hot alongside the pesto dipping sauce and lots of lemon wedges.
EASY BROCCOLI FRITTATA
Easy-to-make broccoli frittata!
Provided by Yuhui Xu
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of water to a boil. Add broccoli; cook until tender, about 5 minutes. Drain and let cool, about 10 minutes. Transfer to a pan with 2-inch sides.
- Whisk eggs, milk, paprika, salt, and pepper together in a bowl. Pour over broccoli.
- Bake in the preheated oven until edges are golden, about 35 minutes.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 6.7 g, Cholesterol 373.2 mg, Fat 10.6 g, Fiber 2.1 g, Protein 15.2 g, SaturatedFat 3.3 g, Sodium 750.8 mg, Sugar 2.7 g
FRITTO MISTO
Steps:
- Prepare the batter. In a mixing bowl, sift the flour and salt. Make a well in the center. Pour the olive oil and gradually beat in the water to make a smooth, thick batter. Cover and refrigerate for 1 hour. Before using, beat the egg whites until firm. Lightly fold the beaten egg whites into the batter.
- Preheat the oil to 375 degrees F.
- Thoroughly wash all the seafood in water. Drain. Dip the assorted seafood and vegetables in the prepared batter and shake off any excess batter. Cook in hot oil and fry until crisp and golden. Lift out and drain on paper towels.
- Fry the basil, sage and parsley, then drain. Sprinkle fried seafood with salt and divide onto 4 serving plates. Garnish with the fried herbs and lemon wedges. Serve immediately with Sauce Tartare.
- Combine the hard-boiled egg, capers, cornichon, anchovies, chives and parsley with the mayonnaise.
- Fold in the whipped cream. Chill and use as needed.
- Yield: 2 cups
- Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981.
FRITTO MISTO
Provided by Joseph W. DiPerri
Categories Fish Appetizer Cocktail Party Dinner Seafood Scallop Shrimp Squid Deep-Fry Party Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- In large shallow skillet over moderately high heat, heat 3 inches of oil until thermometer registers 350°F.
- Transfer flour to large plate. Sprinkle all seafood liberally with salt and pepper. Working in batches and returning oil to 350°F between batches, dredge seafood in flour, shaking to remove excess, and fry until golden and cooked through, about 20 seconds per side for whole fish and shrimp, 15 seconds per side for scallops and calamari. Using slotted spoon, remove as done and drain on paper towel-lined plate.
- Garnish with lemon wedges and serve immediately with tartar sauce.
FRITTO MISTO
Like Tempura (page 91), the Fritto Misto batter and technique can be used with almost any morsel of food. An old-fashioned Fritto Misto might have bits of veal or other meat, frog's legs, cock's combs, artichoke hearts, chanterelles or other mushrooms, zucchini or other vegetables, pieces of cheese, and, of course, fish. These days, it seems most people-including me-like a fish-based Fritto Misto, with perhaps a few pieces of vegetable thrown in. I have some suggestions here, but please use whatever you like. Because you'll have to fry in batches, and because it's good only when very hot, it's best to serve Fritto Misto as an appetizer and usually only to those guests who are willing to stand around in the kitchen. I don't think Fritto Misto needs more than fresh lemon as a "sauce," but you can use aïoli or even a light tomato sauce if you like.
Yield makes 6 or more servings
Number Of Ingredients 13
Steps:
- Put at least 3 inches of oil in a large, deep saucepan; a larger pan with more oil will allow you to cook more at once. Turn the heat to high and keep it there until the temperature reaches 350°F (a pinch of flour will sizzle). Then adjust the heat as necessary to maintain this temperature. While the oil is heating, prepare the vegetables.
- Make the batter: Combine 1 cup of the flour, the baking powder, salt, and pepper in a bowl; mix lightly with a fork. Mix together the egg and wine, then stir the mixture into the batter until smooth; the mixture should be just about the consistency of pancake batter.
- Dredge each piece of food lightly in the remaining flour, then dip into the batter and add to the oil. Do not crowd the food; you will have to cook in batches. Cooking time will be just as long as it takes for the pieces to become an appealing shade of gold, just 5 minutes or so.
- Drain on paper towels, sprinkle with coarse salt, and serve immediately, with lemon wedges or aïoli.
BROCCOLI FRITTERS
These cute cakes offer a fun and kid-friendly way to use up broccoli. They're tasty as a side dish paired with any meat, or serve them with salsa and a dollop of fat-free sour cream for a festive appetizer. -Tracy Eubanks, Ewing, Kentucky
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender. Coarsely chop broccoli and set aside., In a large bowl, combine the eggs, egg whites, cheese, flour, salt, garlic powder and pepper. Stir in broccoli., Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Drop batter by 2 heaping tablespoonfuls into oil; press lightly to flatten. Cook in batches for 3-4 minutes on each side or until golden brown, using remaining oil as needed. Drain on paper towels. Serve with salsa if desired.
Nutrition Facts : Calories 129 calories, Fat 8g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 334mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 8g protein.
FRITTO MISTO DI MARE
Every culture does fried food, but Italian cooks do it especially well. The concept of fritto misto (mixed fried things) can apply to vegetables, fish or meat. Here, with a beautiful assortment of shellfish, the only requirement is that everything be spanking fresh. In Italy, fritto misto is nearly always served as a first course. It is especially nice in bite-size pieces, to precede a meal as a stand-up antipasto.
Provided by David Tanis
Categories dinner, lunch, finger foods, project, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Make the batter: Put flour and salt in a small bowl and gradually whisk in wine to obtain a smooth, lump-free mixture. Rest 30 minutes. Add seltzer just before frying.
- Near the stove, put the seasoned dredging flour in a shallow bowl. Place finished batter next to it and an empty plate next to that. Put fish and other ingredients for frying nearby.
- Put oil in a large wok or a wide, deep pot and fasten a candy thermometer to the side. Heat oil to 375 degrees.
- Working in small batches, dip a few pieces of shrimp, squid, scallop, mussels, white bait, sliced lemon and scallion first into the seasoned flour to coat lightly, then into the batter. Put battered pieces on the empty plate.
- Slip a few pieces into the hot oil and fry 3 to 4 minutes, until golden. Remove with tongs or wire spider and drain on a paper-towel-lined baking sheet. Hold fried food in a warm oven while continuing to fry. Make sure to regulate heat below wok to keep oil at correct temperature (adding too many pieces to the oil will cause it to cool.) Rid oil of debris between batches with a fine meshed skimmer.
- As soon as you have enough to serve, pile it onto a warmed platter. Sprinkle with sea salt (and crushed red pepper if desired). Garnish with parsley and lemon wedges. Continue to fry in small batches.
More about "broccoli fritto misto recipes"
FRITTO MISTO RECIPE | BON APPéTIT
From bonappetit.com
4.1/5 (18)Estimated Reading Time 2 minsServings 6
- Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 350°.
- Meanwhile, whisk flour, cornstarch, baking powder, and ½ tsp. salt in a large bowl. Whisk in club soda just to blend (a few lumps are okay; just don’t overmix). Dip one-fourth of mixed vegetables, citrus, seafood, and herbs into batter, letting excess drip back into bowl. Fry, turning occasionally to cook evenly and gently, separating as needed, until golden and crisp, 1–3 minutes. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack; season with salt. Repeat 3 more times with remaining ingredients, returning oil to 350° between batches. Serve with lemon wedges.
FRITTO MISTO RECIPE - THE SPRUCE EATS
From thespruceeats.com
5/5 (2)Total Time 25 minsCategory Appetizer, SnackCalories 375 per serving
SPRING VEGGIE FRITTO MISTO W/ BEER BATTER | FOOD & STYLE
From foodandstyle.com
BROCCOLI RABE FRITTO MISTO RECIPE -SUNSET MAGAZINE
From sunset.com
FRITTO MISTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BEST BROCCOLI RECIPES - MARTHA STEWART
From marthastewart.com
Estimated Reading Time 3 mins
BROCCOLI FRITTERS | RECIPETIN EATS
From recipetineats.com
STEAMED BROCCOLI WITH MISO BUTTER RECIPE - GRACE PARISI - FOOD
From foodandwine.com
SOUTHERN FRITTO MISTO PLATTER | #SITE_TITLE - THE LOCAL PALATE
From thelocalpalate.com
BROCCOLI FRITTO MISTO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BROCCOLI FRITTO MISTO | PUNCHFORK
From punchfork.com
FRITTO MISTO RECIPE BY AJAY CHOPRA - NDTV FOOD
From food.ndtv.com
FRITTO MISTO RECIPE: HOW TO MAKE FRITTO MISTO WITH CALAMARI
From masterclass.com
BROCCOLI RABE FRITTO MISTO RECIPE - EASY RECIPES
From recipegoulash.cc
SUCKLING PIGLETS AND A BROCCOLI FOREST; SOME OF THE WINNERS OF FOOD ...
From euronews.com
FRITTO MISTO DI MARE (FRIED MIXED SEAFOOD) RECIPE - SERIOUS EATS
From seriouseats.com
You'll also love