Mango-and-Halloumi Fritto Misto

Name: Mango-and-Halloumi Fritto Misto
Total time: 35 min
Ingredients: Neutral oil (such as grapeseed), for frying; 2 cups all-purpose flour (about 8 1/2 ounces); 1/2 cup cornstarch (about 2 1/4 ounces); 1 teaspoon baking powder; 2 teaspoons kosher salt, divided; 2 1/2 cups club soda; 2 ripe-but-firm medium mangoes, peeled and cut into 3/4-inch wedges; 8 ounces halloumi cheese, cut into 1-inch pieces; 6 medium scallions, cut into 4-inch pieces; 1 medium lemon, thinly sliced and seeded; Chile oil, for serving

Be the first to rate & review!

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.

By

Justin Chapple

Updated on August 1, 2019

Mango and Halloumi Fritto Misto — Photo: Victor Protasio

Active Time:

30 mins

Total Time:

35 mins

Yield:

6

Ingredients

Neutral oil (such as grapeseed), for frying
2 cups all-purpose flour (about 8 1/2 ounces)
1/2 cup cornstarch (about 2 1/4 ounces)
1 teaspoon baking powder
2 teaspoons kosher salt, divided
2 1/2 cups club soda
2 ripe-but-firm medium mangoes, peeled and cut into 3/4-inch wedges
8 ounces halloumi cheese, cut into 1-inch pieces
6 medium scallions, cut into 4-inch pieces
1 medium lemon, thinly sliced and seeded
Chile oil, for serving

Directions

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.
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.