Roman-Style Mixed Fry with Artichokes and Zucchini Flowers

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Fritto Misto alla Romana is a beloved Roman tradition of lightly battered and deep-fried vegetables and seafood. This version pairs delicate baby artichokes and zucchini flowers with shrimp and salt cod for an irresistible crisp platter. Best enjoyed hot from the oil with a squeeze of lemon and a chilled glass of Frascati.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 3 gSugar
• 31 gProtein
• 720 mgSodium
• 780 mgPotassium
• 150 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the batter

• 1 cup (125 g) all-purpose flour
• 2 large eggs, lightly beaten
• 3/4 cup (180 ml) ice-cold sparkling water
• 1 tbsp olive oil
• 1/2 tsp fine sea salt

For the fritto misto

• 4 baby artichokes, trimmed and quartered
• 8 zucchini flowers, stems and stamens removed
• 2 small zucchini, cut into 1/2-inch sticks
• 8 large shrimp, peeled and deveined
• 8 oz (225 g) salt cod (baccalà), desalted and cut into 1-inch pieces
• Neutral oil, for frying (about 4 cups)
• Lemon wedges and flaky sea salt, for serving

Directions

1. Prepare the vegetables: drop the trimmed artichokes into a bowl of water with the juice of half a lemon to prevent browning. Pat the zucchini, zucchini flowers, shrimp, and salt cod very dry with paper towels; moisture causes splattering.
2. Make the batter: whisk the flour, eggs, sparkling water, olive oil, and salt in a bowl just until smooth and lump-free. The batter should be the consistency of heavy cream. Rest in the refrigerator for 15 minutes.
3. Heat the oil in a heavy-bottomed pot or deep fryer to 340°F (170°C). Line a baking sheet with paper towels and set a wire rack on top.
4. Dredge the zucchini, zucchini flowers, and artichokes in a light coating of flour, shaking off the excess. Dip each piece into the batter, let the excess drip off, and gently lower into the hot oil. Fry in small batches, turning once, until pale golden and crisp, about 2-3 minutes per side.
5. Increase the oil temperature to 350°F (175°C) and fry the shrimp and salt cod (battered the same way) for 2-3 minutes, until golden and just cooked through.
6. Transfer each batch to the wire rack and sprinkle with flaky sea salt immediately. Keep finished pieces warm on a tray in a low oven while you fry the rest.
7. Serve the fritto misto piled high on a platter, family-style, with lemon wedges and a small dish of sea salt. Offer chilled dry white wine alongside.
8. Eat with your hands, squeezing lemon liberally over each bite, and assemble a portion of vegetable, flower, and seafood in every mouthful.

Cook’s Notes

• Ice-cold sparkling water is the secret to a feather-light, lacy batter – cold liquid plus minimal whisking keeps the gluten relaxed.
• Maintain oil temperature by allowing the oil to reheat between batches; too cool and the batter absorbs oil, too hot and it browns before cooking through.
• Traditional Roman cooks sometimes add thin slices of beef or veal offal; substitute thin veal scallops if you want to include them.
• Serve immediately – fritto misto loses its signature crispness within 5-10 minutes of frying, so time your batches for serving.
• Pair with a chilled, crisp Italian white such as Frascati or Vermentino to balance the richness of the fried batter.

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