Fritto Misto with Calabrian Chile Aioli Recipe – Italian Special
Fritto Misto is a classic Italian seafood and vegetable fry, celebrated for its light, crispy texture and delicate flavors. This version is elevated with a bold Calabrian chile aioli, adding a spicy, creamy punch that complements the crispy bite. Perfect as an appetizer or a seafood platter centerpiece, it’s a feast for the senses.
- Prep Time15 min
- Cook Time40 min
- Total Time55 min
For the Fritto Misto:
- 200g (7 oz) small shrimp, peeled and deveined
- 200g (7 oz) calamari rings
- 1 small zucchini, thinly sliced
- 1 small carrot, peeled and julienned
- 1/2 cup small broccoli florets (optional)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- Salt & black pepper, to taste
- Lemon wedges, for serving
- Vegetable oil, for frying
For the Calabrian Chile Aioli:
- 1/2 cup mayonnaise
- 1–2 tbsp Calabrian chile paste (adjust to taste)
- 1 garlic clove, minced
- 1 tsp lemon juice
- Pinch of salt
Make the Aioli:
In a small bowl, whisk together mayonnaise, Calabrian chile paste, garlic, lemon juice, and salt. Chill until ready to serve.
Heat the Oil:
Heat vegetable oil in a deep skillet or pot to 175°C (350°F).
Prep the Coating:
In a shallow bowl, combine flour, cornstarch, salt, and pepper.
Fry the Ingredients:
Toss seafood and vegetables in the flour mixture, shake off excess, and fry in batches until golden and crisp (about 2–3 minutes). Drain on paper towels.
Serve:
Arrange hot fritto misto on a platter. Serve with lemon wedges and the chilled Calabrian chile aioli on the side.
Recipe Notes :
Oil Temperature : Keep oil hot between batches for even crispness—avoid overcrowding the pan.
Gluten-Free Tip : Use rice flour or a gluten-free flour blend for a lighter texture.
Vegetable Ideas : Try thin green beans, bell peppers, or fennel for variety.
Make It a Meal : Serve with a crisp salad and chilled white wine for a full Italian experience.
Aioli Shortcut : You can blend everything in a small food processor for a smoother aioli.
