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Fritto Misto

Calamari Fritto Misto with Spicy Aioli

Prep Time 20 minutes
Cook Time 30 minutes

Ingredients
  

Miso Aioli:

  • 2 egg yolks
  • 2 teaspoons Dijon mustard
  • 2 teaspoons white miso
  • 2 teaspoons Sriracha
  • 2 teaspoons sherry vinegar
  • 3/4 cup grapeseed, sunflower, or vegetable oil

Fritto Misto:

  • Sunflower or canola oil for frying
  • cups rice flour
  • 2 teaspoons baking powder
  • 2 teaspoons salt
  • cups dry white wine
  • cups water
  • 1 pound calamari cleaned and cut into rings
  • 1 yellow squash or zucchini thinly sliced
  • 1 fennel bulb thinly sliced
  • 8 shishito peppers
  • 1 small lemon thinly sliced, plus additional wedges for serving
  • 1 tablespoon lemon juice

Instructions
 

  • In a food processor, blend the egg yolks, mustard, miso, Sriracha, lemon juice, and vinegar. With the machine running, slowly drizzle in the oil until a thick mayonnaise forms. Transfer to a bowl and refrigerate until needed.
  • Pour enough oil into a 6-quart heavy-bottomed pan to reach a depth of at least 2 inches. Heat the oil to 375F.
  • In a large bowl, whisk together the rice flour, baking powder, and salt. Pour in the white wine and water, and gently whisk until a smooth batter forms. Add more rice flour or water if needed until you achieve a thick buttermilk-like consistency.
  • Line a baking tray with a few layers of paper towel. Working in small batches, dip the calamari and vegetables into the batter and shake off the excess batter. Fry each batch for 2 to 4 minutes until crisp and lightly golden. Drain on a towel-lined plate and season with salt. Serve right away with lemon wedges and the miso aioli.
Keyword calamari, fritto misto, tempura