Best Frito Misto Recipes

Frito Misto Of Artichokes And Fennel image

Provided by Amanda Hesser

Time 50m

Yield 4 appetizer servings

Number Of Ingredients 12

Juice of 1 lemon
12 small artichokes
1 bulb fennel, trimmed
1/4 cup thinly shaved Parmesan cheese
1 clove garlic, crushed and finely chopped
2 tablespoons finely chopped flat-leaf parsley
2 quarts vegetable or canola oil
1 cup milk
1/2 cup flour
Olive oil, for sprinkling
1 lemon, cut into quarters
Kosher salt, to taste

Steps:

Fill a large bowl with water, and add lemon juice. Peel away outer leaves of artichokes, leaving tender pale green leaves. Peel stems, and cut off spiny tops of leaves. Cut lengthwise into quarters. Immediately add artichokes to water.
Slice fennel bulb in half through the root. Slice each half crosswise, about 1/4 inch thick. Slices should be half-moon shapes. Place fennel in a medium bowl, and set aside. In a small bowl, combine cheese, garlic and parsley. Toss gently to mix.
In a large deep pan, heat oil over medium-low heat to 275 degrees. Drain artichokes, and dry completely with a dish towel. Add artichokes to oil, and cook until they begin to open and brown. Remove from pan, and let drain on paper towels.
Raise heat to medium-high or 350 degrees. Pour milk over fennel, and place flour in a medium bowl. Strain fennel, then toss lightly in flour to coat. Drop fennel and artichokes into oil, and fry until golden brown and crispy. Using a strainer, remove from oil and place on a plate lined with paper towels. Let drain for 30 seconds, then transfer to a large bowl. Sprinkle parsley mixture and a little olive oil over artichoke mixture. Season with salt. Toss briefly to combine ingredients. Transfer to a serving bowl or platter, with lemon wedges.

Frito Misto image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 to 6 people

Number Of Ingredients 11

4 ounces rock shrimp, or other small shrimp
4 ounces calamari, cut into rings
4 ounces mahi mahi, or other white fish, cut into small cubes
2 ounces egg whites, lightly beaten
8 caperberries
Canola oil
1 cup cornstarch
1 cup all-purpose flour
1 cup rice flour
Sea salt
1 lemon, cut into wedges, for garnish

Steps:

Preheat a fryer or steep-sided pan, with 1-inch of canola oil, to 375 degrees F.
In a large bowl, combine the seafood, egg whites and caperberries. Blend the cornstarch and flours together in a deep bowl. In a mesh basket add the fish, making sure to shake off the excess egg whites. Add the fish to the flour mixture, coating thoroughly. Carefully transfer the fish to the fryer basket and submerge them in the hot oil. Let cook, shaking the basket every so often, so that they will not stick together, until golden brown and crispy. Be careful of the splattering oil.
Drain on paper towels and season with sea salt. Transfer the fish to a serving platter and garnish with lemon wedges.