Crispy Fritto Misto Platter (Printable Version)
Crunchy seafood and vegetable platter with lively tomato and pickled cucumber sauces on the side.
# 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:
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.
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.
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.
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:
01 -
For an ultra-crisp coating, use both cornstarch and flour in the dredging mix. Serve immediately for best texture.