Vegan Fritto Misto
We’ve put together a vegan spin on a Fritto Misto, a traditional Italian fried seafood dish similar to Japanese tempura. Crispy, crunchy and perfectly seasoned, this is fried, snacky deliciousness at its best.
Vegan Fritto Misto? You did indeed read that correctly! We’ve taken the classic Italian seaside dish of Fritto Misto and created a light and crispy vegan treat.
Traditionally, Fritto Misto consists of assorted seafood, dredged in an ultra-light, tempura-like batter, and deep fried until crispy and golden. The batter usually comprises a mixture of flours and baking powder to ensure an ultra-light result; you can use what you have on hand. Served with a squeeze of lemon, you’ll feel like you’re right on the coast of Southern Italy.
This little wonder of a dish comes together in no time at all, taking only 30 minutes and requiring only 7 basic ingredients. You can use whatever vegetables you have on hand, so long as they are delicate and quick-cooking.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!
Frequently Asked Questions
Can I make Fritto Misto using other vegetables?
You certainly can. Any delicately-textured vegetable that will cook quickly will work. Try a variety of squash, eggplants, or thinly-sliced cauliflower.
I don’t have rice flour, what else can I use to make vegan Fritto Misto?
You can use any combination of flours you have on hand – all-purpose, tapioca, cornstarch etc. We have used rice flour here as it results in ultra-light and crispy batter, that stays crunchy long after frying. Rice flour can be found in larger supermarkets, asian grocery stores, and online.
Can I make Fritto Misto gluten-free?
You can indeed! Simply use your favourite gluten-free beer in the batter and proceed as per the recipe.
Vegan Fritto Misto
- Total Time: 30 Minutes
- Yield: 6 Servings
- Diet: Vegan
Description
We’ve put together a vegan spin on a Fritto Misto, a traditional Italian fried seafood dish similar to Japanese tempura. Crispy, crunchy and perfectly seasoned, this is fried, snacky deliciousness at its best.
Ingredients
- peanut or canola oil for frying
- 2 1/2 cups rice flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 1/2 cups beer
- 1 bunch broccolini, separated into florets
- 1 fennel bulb, thinly sliced
- 1 small delicata squash, seeded and thinly sliced
- 1 lemon, thinly sliced, plus additional wedges for serving
Instructions
- Pour about 10 cm of oil into a large saucepan and preheat to 190 degrees C.
- In a large bowl, whisk together the rice flour, baking powder and salt. Add the beer and stir until a smooth batter forms. Add more rice flour or some water if necessary, until a thin pancake batter-like consistency is reached.
- One at a time, dip the vegetables into the batter and tap off any excess against the side of the bowl, so only a thin layer remains. Fry in batches for 2 to 4 minutes until crisp and lightly golden. Drain on paper towels and season with salt.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Mains
- Method: Fry
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 323.84kcal
- Sugar: 3.19g
- Sodium: 969.36mg
- Fat: 1.59g
- Saturated Fat: 0.41g
- Unsaturated Fat: 0.85g
- Trans Fat: 0g
- Carbohydrates: 63.86g
- Fiber: 4.45g
- Protein: 6.15g
- Cholesterol: 0mg
