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Categories:
eggs milk kosher salt shrimp rings red onion Romanesca cauliflower sweet potato peanut oil olive oil all-purpose freshly ground pepper lemon rosemary anchovy parsley capers lemon red pepper extra-virgin olive oil
Viewed: 16 - Published at: 10 years agoIngredients
- 4 large eggs
- 6 cups whole milk
- Kosher salt
- 3/4 pound extra-large shrimp, peeled and deveined, tails intact
- 1 pound cleaned squid, cut into 1/4-inch rings and tentacles
- 1 large red onion, cut into 1/2-inch rings
- 1 head Romanesca cauliflower (or 1/2 head regular cauliflower), florets cut into 2-inch pieces
- 1 large sweet potato, peeled and cut into 1/4-inch rounds
- Peanut oil, for frying
- Olive oil, for frying
- 4 cups all-purpose flour
- Freshly ground pepper
- 1 lemon, thinly sliced into rounds
- 8 large sprigs rosemary
- 8 oil-packed anchovy fillets, rinsed
- 1 cup fresh parsley leaves
- 1 tablespoon capers
- Juice of 1 lemon
- Pinch of red pepper flakes
- 1/4 cup extra-virgin olive oil
Method
- Prepare the fritto misto: Whisk 2 eggs, 3 cups milk and 1 teaspoon salt in a large shallow bowl.
- Whisk the remaining 2 eggs and 3 cups milk, and 1 teaspoon salt in another shallow bowl.
- Butterfly the shrimp with a small sharp knife, cutting along the curve from top to tail almost all the way through.
- Add the shrimp and squid to one of the bowls.
- Add the onion, cauliflower and sweet potato to the other bowl.
- Refrigerate at least 30 minutes, or until ready to fry.
- Meanwhile, make the dip: Pile the anchovies, parsley and capers on a cutting board, then chop and mash them into a coarse paste.
- Transfer to a bowl along with the lemon juice and red pepper flakes.
- Gradually add the olive oil, whisking until emulsified.
- Refrigerate until ready to serve.
- Preheat the oven to 350 degrees F. Fill a deep fryer to the fill line with half peanut oil and half olive oil; heat to 375 degrees F. Line 3 baking sheets with paper towels.
- Mix the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large shallow dish.
- Remove the onion rings from the milk mixture and dredge in the flour.
- Add to the frying basket along with a slice of lemon and a rosemary sprig.
- Fry until crisp, about 5 minutes (cover if your fryer has a lid).
- Lift the basket, allowing the excess oil to drain off.
- Transfer the onion rings to one of the prepared baking sheets and keep warm in the oven.
- Repeat with the cauliflower and sweet potato, coating and frying them in batches and adding a lemon slice and rosemary sprig to each batch.
- (Make sure the oil reaches at least 365 degrees F between batches.)
- Transfer the vegetables to the prepared baking sheets and keep warm in the oven.
- Coat and fry the shrimp and squid in small batches in the same manner.
- Sprinkle the fritto misto with salt while it's hot and transfer to a platter.
- Serve with the dip.
- Photograph by Anna Williams
