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Crispy Fritto Misto Platter

Category: Crowd-Pleasing Starters and Party Snacks

Enjoy a golden fried assortment of squid, shrimp, onion rings, potatoes, and cheese balls, all expertly coated for maximum crispness. The contrasting textures deliver satisfying crunch with every bite. Complement each morsel with a duo of sauces: a bold, spicy tomato dip and a cooling, creamy pickled cucumber sauce. Perfect for sharing, this platter combines seafood, vegetables, and hearty flavors, inviting hands to grab and dip. Serve hot from the fryer, lightly salted, and watch as every bite disappears, making it a lively choice for gatherings or a special family meal.

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Loura is a chef and she is standing in front of a table full of fruits and vegetables.
Updated on Mon, 19 May 2025 21:57:18 GMT
A box of food with fries, shrimp, and sauce. Save
A box of food with fries, shrimp, and sauce. | recipesfoodyummy.com

Seafood Fritto Misto brings together the crispy comfort of golden fried bites and the punch of two bold dipping sauces for a festive starter or fun family dinner. This recipe makes weeknights feel like a special occasion with crowd-pleasing results and lots of opportunity for customizing.

When I made this for my family last weekend my daughter declared it better than any takeout and everyone ended up finding a favorite component make extra cheese balls if you can

Ingredients

  • Squid rings or strips: Fresh and tender seafood is best for a tender bite look for glossy skin
  • Medium shrimp: Peeled and deveined for easy eating fresher shrimp yield a sweeter flavor
  • Large onion: Choose a firm onion for easy slicing and a mild flavor yellow or sweet onions work well
  • Potatoes: Russet potatoes make extra crisp fries look for heavy and unblemished ones
  • Cheese balls: Use store-bought for convenience or homemade for a fun project look for ones with melty centers
  • Salt and black pepper: Season to give flavor to the layers taste as you go
  • All-purpose flour: This helps everything crisp up with a light coating sift flour for best result
  • Cornstarch: Optional but adds extra crunch use the freshest cornstarch for a super light crust
  • Eggs: Acts as the glue beaten until no streaks for even coating
  • Breadcrumbs or panko: Panko makes a lighter crunch use the freshest possible for best texture
  • Oil for deep frying: Choose a neutral oil with high smoke point such as canola or peanut strain after use for reuse
  • Tomato puree: Makes the base for spicy tomato sauce use a good brand with simple ingredients
  • Garlic: Adds aromatic depth to the spicy sauce choose fat fresh cloves
  • Olive oil: Lends flavor and helps garlic sauté evenly cold pressed or extra virgin for best taste
  • Chili flakes or hot sauce: Brings heat adjust to your liking
  • Sugar: Balances acidity in the sauce you can leave it out if you prefer sharper flavor
  • Mayonnaise: Forms the creamy base for the pickled cucumber dip use creamy and tangy mayo
  • Sour cream or Greek yogurt: Adds tang choose full fat for the creamiest texture
  • Pickled cucumber: Gives crunch and acidity to the creamy dip chop finely and use a bright briny pickle
  • Pickle juice: Helps loosen and flavor the sauce choose from the pickles you minced
  • Dill or garlic powder: Either complements the other flavors optional but tasty

Step-by-Step Instructions

Prep and Bread the Fritto Misto:
Pat dry the squid shrimp onion rings and cheese balls with paper towels to remove surface moisture. This helps the breading stick and gives you the crispiest coat. Slice your potatoes into thin French fries for quick cooking. Prepare a dredging station with seasoned flour or flour mixed with cornstarch in one bowl beaten eggs in another and breadcrumbs or panko in a third. Work with one group at a time coat them first in flour then in egg then in breadcrumbs making sure each piece is evenly covered. Let the breaded pieces rest on a tray while you heat the oil. This rest period sets the crust.
Deep Fry:
Pour oil into a deep pan to a depth of about two inches and heat to about 175 degrees Celsius. Test with a thermometer or drop in a breadcrumb and look for steady bubbling. Fry onions and cheese balls first for two or three minutes until you see golden color. Remove with a slotted spoon and place on a paper towel lined tray. Next fry the squid and shrimp for about two minutes which keeps seafood tender. Last fry the potato fries for about four minutes until crisp. Work in small batches so the oil stays hot and ingredients do not crowd the pan.
Make the Spicy Tomato Sauce:
Pour olive oil in a small saucepan over medium heat. Sauté minced garlic until fragrant about thirty seconds. Add tomato puree and stir in chili flakes salt black pepper and a pinch of sugar if your tomatoes are acidic. Stir and let simmer for about five to seven minutes. The sauce should look shiny and slightly thick. Taste and adjust seasoning as needed.
Make the Creamy Pickled Cucumber Sauce:
In a small bowl mix mayonnaise sour cream finely chopped pickled cucumber and a spoonful of pickle juice for tang. Add salt pepper and a tiny pinch of dill or garlic powder. Stir until smooth. Refrigerate for ten minutes to chill and let flavors blend.
A box of food with a dipping sauce. Save
A box of food with a dipping sauce. | recipesfoodyummy.com

My personal favorite component is the cheese balls especially dipped in the spicy tomato sauce. The first time we made this as a family we could not keep from fighting over the last ones on the platter.

Storage Tips

Leftover fritto misto keeps best in the fridge up to two days placed on a paper towel lined plate and loosely covered to keep from getting soggy. Reheat in the oven or an air fryer at a high temperature for three to five minutes to restore crispiness. The sauces can be covered and chilled separately for three days.

Ingredient Substitutions

If you do not have squid you can substitute more shrimp or use fresh white fish cut into strips. For a gluten free version swap regular flour and breadcrumbs for certified gluten free options. The creamy dip works with any brined vegetable so try pickled jalapenos or carrots for a twist.

Serving Suggestions

Serve everything on a large platter with little bowls of each sauce. Garnish with wedges of lemon for squeezing and a sprinkle of chopped parsley for color. It works as a hearty starter or a full meal with a simple green salad.

Cultural and Historical Context

Fritto misto is a popular Italian street food and family table dish with roots in seaside towns. Traditionally it mixes local seafood and vegetables in one inviting plate meant for sharing. Each region adds its own favorites which keeps the spirit spontaneous and joyful.

Recipe FAQs

→ How do I keep the fritto misto crisp after frying?

Drain on paper towels immediately and serve hot. Avoid covering with foil, which traps steam and softens the coating.

→ Can I use different seafood or veggies?

Absolutely. Try scallops, small fish, or seasonal vegetables like zucchini for variation.

→ What's the key to perfect breading?

Pat ingredients dry, dredge in seasoned flour, dip in egg, and coat evenly in breadcrumbs for the crispiest texture.

→ How do I make the spicy tomato sauce less hot?

Simply reduce the chili flakes or hot sauce to adjust the heat level according to your preference.

→ Can the sauces be prepared ahead?

Both sauces can be made ahead and chilled. The cucumber sauce benefits from a brief rest for flavors to meld.

→ Is it possible to bake instead of deep fry?

For a lighter version, bake breaded items on a wire rack at high heat, though the crunch may be reduced.

Crispy Fritto Misto Platter

Crunchy seafood and vegetable platter with lively tomato and pickled cucumber sauces on the side.

Prep Time
25 mins
Cooking Time
15 mins
Total Duration
40 mins
By: Loura

Recipe Type: Appetizers

Skill Level: Intermediate

Cuisine: Italian

Portions Yielded: 5 Serving Size (Assorted fried seafood, vegetables, and cheese balls for sharing)

Dietary Preferences: ~

What You'll Need

→ Fritto Misto Components

01 250 g squid rings or strips, cleaned
02 250 g medium shrimp, peeled and deveined
03 1 large onion, sliced into rings or thin strips
04 2 medium potatoes, cut into French fries
05 8 to 10 cheese balls
06 Salt and freshly ground black pepper

→ Breading and Frying

07 125 g all-purpose flour
08 60 g cornstarch (optional, for extra crispness)
09 2 eggs, beaten
10 100 g breadcrumbs or panko
11 Oil for deep frying

→ Spicy Tomato Sauce

12 240 ml tomato puree
13 1 garlic clove, minced
14 5 ml olive oil
15 2 g chili flakes or hot sauce
16 Salt and black pepper to taste
17 5 g sugar (optional)

→ Creamy Pickled Cucumber Sauce

18 120 g mayonnaise
19 30 g sour cream or Greek yogurt
20 30 g finely chopped pickled cucumber
21 5 ml pickle juice
22 Salt and black pepper to taste
23 Pinch of dill or garlic powder (optional)

Steps To Follow

Step 01

Pat dry squid, shrimp, onion slices, and potatoes with paper towels. In a bowl, combine flour, cornstarch, salt, and pepper. Dredge each ingredient in the seasoned flour mixture. Dip them in beaten egg, then coat thoroughly in breadcrumbs or panko. Arrange breaded pieces separately and allow to rest while the oil heats.

Step 02

Heat frying oil to 175°C. Fry onions and cheese balls for 2–3 minutes until golden. Cook squid and shrimp for about 2 minutes until just golden and crisp. Fry potatoes for 3–4 minutes until crisp and cooked through. Drain all items on paper towels and season lightly with salt while hot.

Step 03

In a small saucepan, heat olive oil over medium heat. Sauté garlic for 30 seconds, then add tomato puree. Stir in chili flakes or hot sauce, salt, pepper, and sugar if using. Simmer for 5–7 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste.

Step 04

In a bowl, combine mayonnaise, sour cream or Greek yogurt, chopped pickled cucumber, and pickle juice. Mix well and season with salt, black pepper, and a pinch of dill or garlic powder if desired. Chill the sauce for 10–15 minutes before serving.

Notes and Tips

  1. For an ultra-crisp coating, use both cornstarch and flour in the dredging mix. Serve immediately for best texture.

Required Equipment

  • Deep fryer or heavy saucepan
  • Slotted spoon
  • Mixing bowls
  • Paper towels

Allergy Info

Double-check every ingredient for possible allergens and consult a health professional if you're unsure.
  • Contains gluten, eggs, dairy, shellfish, and may include fish traces.

Nutritional Info (per serving)

These details are for informational purposes only and shouldn't replace medical advice.
  • Caloric Content: 540
  • Fats: 26 g
  • Carbohydrates: 56 g
  • Proteins: 19 g