Victor Protasio
Active Time
30 MIN
Total Time
35 MIN
Serves : 6

Seafood and vegetables are often the star of fritto misto (mixed fry). In this version, F&W’s Justin Chapple swaps in ripe but firm mangoes and sturdy halloumi cheese, showcasing their incredible versatility. A batter of fizzy club soda, flour, and cornstarch forms a crust that is light but dippable.

How to Make It

Step 1    

Heat 2 inches of neutral oil in a large Dutch oven over medium-high to 360°F. Whisk together flour, cornstarch, baking powder, and 1 teaspoon salt in a large bowl. Whisk in club soda until mixture is smooth and the consistency of thin pancake batter. Let batter stand 5 minutes.

Step 2    

Working in batches, dip mango wedges, halloumi pieces, scallion pieces, and lemon slices in batter, letting excess drip off; add to hot oil. Fry, turning occasionally, until golden and crispy, 1 to 3 minutes depending on size. Transfer to a wire rack set over a baking sheet. Sprinkle fritto misto with remaining 1 teaspoon salt. Serve with chile oil, for dipping.

Suggested Pairing

Melon-y, bright Loire white.

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