If you think Italian cuisine is just pasta, you’re wrong. Here is a great Italian recipe we have prepared for you: Fritto Misto recipe
Vegetable oil (for frying; about 8 cups)
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
½ teaspoon kosher salt, plus more
2 cups chilled club soda
¼ small squash (such as kabocha), scrubbed, very thinly sliced
½ small fennel bulb, very thinly sliced lengthwise
1 leek, white and pale-green parts only, halved lengthwise, layers separated
2 ounces maitake or shiitake mushrooms, trimmed, torn into bite-size pieces
1 lemon, very thinly sliced into rounds, seeds removed, plus wedges for serving
4 ounces large shrimp, peeled, deveined, halved lengthwise
4 ounces squid or baby octopus tentacles
½ cup fresh flat-leaf parsley leaves with tender stems
¼ cup fresh sage leaves
1-) Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 350°.
2-) Meanwhile, whisk flour, cornstarch, baking powder, and ½ tsp. salt in a large bowl. Whisk in club soda just to blend.
3-) Dip one-fourth of mixed vegetables, citrus, seafood, and herbs into batter, letting excess drip back into bowl.
4-) Fry, turning occasionally to cook evenly and gently, separating as needed, until golden and crisp, 1–3 minutes.
5-) Using a spider or slotted spoon, transfer to a paper towel–lined wire rack; season with salt.
6-) Repeat 3 more times with remaining ingredients, returning oil to 350° between batches. Serve with lemon wedges.