Fritto Misto with Calabrian Chile Aioli Recipe – Italian Special
Fritto Misto Recipe brings together a delightful seafood fry mix of shrimp, calamari, zucchini and carrots seasoned, battered, and fried until golden for that signature crispy texture. Paired with a bold spicy aioli made with Calabrian chile, garlic, and lemon, this dish is a show-stopper as an Italian appetizer or shared seafood platter. Perfect for spring or summer entertaining when you want something light but full of flavor.
- 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 the frying oil at about 175 °C / 350 °F; if the oil is too cool, fritto misto will absorb excess oil and become greasy.
Gluten-Free Alternative: Use rice flour or a gluten-free flour blend in place of all-purpose flour to accommodate dietary restrictions without losing crunch.
Vegetable Variations: Try thin slices of bell pepper, fennel, or even green beans for added color and flavor.
Serving Style: Serve the fritto misto hot with lemon wedges alongside the Calabrian chile aioli. Pair with a crisp salad or a chilled white wine to round out the meal.
