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vegan fritto misto

Vegan Fritto Misto

  • Author: Jess Bunn
  • Total Time: 30 Minutes
  • Yield: 6 Servings
  • Diet: Vegan


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.


  • 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


  1. Pour about 10 cm of oil into a large saucepan and preheat to 190 degrees C.
  2. 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.
  3. 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


  • 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

Keywords: Vegan Fritto Misto

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