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Fritto Misto Recipe
|Dried bread crumbs||2 Cup (32 tbs)|
|Dried basil||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Dried parsley||1 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Squid||2 , cleaned and cut into 1/2-inch rings|
|Shrimp||12 , peeled and deveined|
|Mushrooms||12 , stemmed|
|Eggplant||1 , cut into sticks|
|Zucchini||2 , cut into sticks|
|All purpose flour||1 Cup (16 tbs)|
|Eggs||3 , beaten with 2 tablespoons water|
|Water||3⁄4 Cup (12 tbs)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
Serving size: Complete recipe
Calories 2659 Calories from Fat 737
% Daily Value*
Total Fat 83 g127.8%
Saturated Fat 15.1 g75.5%
Trans Fat 0 g
Cholesterol 2078.6 mg
Sodium 2913.8 mg121.4%
Total Carbohydrates 245 g81.7%
Dietary Fiber 34 g136%
Sugars 27.1 g
Protein 235 g470.9%
Vitamin A 74.9% Vitamin C 264.3%
Calcium 100.9% Iron 201.4%
*Based on a 2000 Calorie diet
Dredge the squid, scallops, shrimp, mushrooms, eggplant, and zucchini in turn in the flour, then dip them in the egg mixture.
Shake off the excess.
Dip the shellfish and vegetables into the bread crumb mixture.
In a large, heavy pot or deep fryer over medium-high heat, heat 2 inches of oil to 350°F, or until a 1-inch cube of bread browns in 65 seconds.
Fry the food in batches until golden brown.
Using a slotted spoon, transfer to paper towels.
Keep warm in a low oven until all the food is fried.
Serve at once with the lemon wedges.