Fritto Misto

  • Yield : 4 servings
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m
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  • 4 bocconcini (small mozzarella balls)
  • Four 1/2-inch cubes salami
  • 4 chicken livers
  • 4 pickled cippolini onions
  • 2 cups rice flour
  • 2 tablespoons dried oregano
  • 1 tablespoon dried parsley
  • Salt and ground black pepper
  • 2 cups all-purpose flour
  • 2 tablespoons red pepper flakes
  • 1 tablespoon garlic powder
  • 1 tablespoon dried Italian seasoning
  • Club soda
  • Vegetable or peanut oil, for frying
  • 8 string beans
  • Four 1/2-inch-wide strips red bell pepper
  • Four 1/2-inch-wide strips yellow bell pepper
  • Four 1/2-inch-wide strips zucchini
  • Lemon juice, in a spray bottle


Step 1

Skewer 1 bocconcini and 1 salami on each of 4 skewers. Skewer 1 chicken liver and 1 onion on each of the remaining 4 skewers.

Step 2

Make a dredge of 1 cup rice flour, oregano, parsley and some salt and pepper.

Step 3

Make a batter by combining the remaining 1 cup rice flour with the all-purpose flour, red pepper flakes, garlic powder and Italian seasoning. Pour in the club soda a little bit at a time and whisk until the batter is just slightly loosened and the whisk won't stand up. Keep on an ice bath.

Step 4

Fill a Dutch oven just under halfway with oil and heat over medium-high heat to 350 degrees F. Working in batches, dip each skewer, and then the peppers and zucchini, in the batter and fry until golden brown, 3 to 5 minutes. Drain on paper towels, season with salt and a spray of lemon juice. Pile onto plates and devour.

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