Fritto Misto Recipe

Fritto misto

The Spruce Eats / Morgan Baker

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
183 Calories
2g Fat
34g Carbs
9g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 183
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 35mg 12%
Sodium 482mg 21%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 9g
Vitamin C 57mg 286%
Calcium 132mg 10%
Iron 3mg 16%
Potassium 393mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fritto misto is an Italian dish of various foods like vegetables, seafood, and herbs fried in a very light batter. This dish is perfect for preparing ahead of time and frying for guests as they arrive and get settled with drinks like Prosecco. You can easily fry in batches so the fritto misto is always warm and delicious for you and your guests. Sprinkle it with salt immediately after frying and try serving with a delicious garlic aioli. If you have smoked sea salt that would be a delicious addition instead of regular salt. If you’d like to spice things up a bit, try adding one tablespoon of Calabrian chili paste to the batter.

Get creative with vegetables if you like! Try using eggplant, baby bok choy, and a variety of herbs. If you’re not a fan of shrimp you could use any kind of white fish. Another delicious addition would be halloumi cheese, which is firm enough to stand up to the frying but will likely melt when fried for a cheesy and delicious addition to your fritto misto. Regardless of what you choose to use, this is a simple way to impress guests with your frying abilities or keep them busy while you're finishing up the rest of the meal!


  • vegetable oil, for frying

  • 1 cup all purpose flour

  • 1 cup cornstarch

  • 2 teaspoons baking powder

  • 1 teaspoon salt, plus more for topping

  • 2 cups club soda, very cold

  • 2 small summer squash, halved and thinly sliced

  • 1 bunch broccolini

  • 1 bulb fennel, thinly sliced

  • 4 ounces large shrimp, peeled, deveined, and halved lengthwise

  • 4 ounces baby octopus tentacles or squid

  • 1 fruit (2-1/8" dia) lemon, thinly sliced, seeds removed

  • 1/2 cup flat-leaf parsley

  • 1/4 cup sage leaves

Steps to Make It

  1. Gather the ingredients. In a large heavy-bottomed skillet, heat about 4 inches of oil to 350 F. 

    Fritto misto ingredients

    The Spruce / Morgan Baker

  2. Meanwhile, in a large bowl, whisk together the flour, cornstarch, baking powder, and 1 teaspoon salt. Whisk in the club soda slowly, careful not to overmix. The mixture will be slightly clumpy.

    Fritto misto batter in a bowl

    The Spruce / Morgan Baker

  3. Dip a quarter of the vegetables, seafood, herbs, and lemon into the batter, allowing the excess to drip back into the bowl. Fry, turning to cook evenly and separating as needed, until lightly golden, about 2 minutes.

    Fritto misto frying in a pan

    The Spruce / Morgan Baker

  4. Using a slotted spoon, transfer to a paper towel-lined wire rack and sprinkle with salt. Repeat with the remaining ingredients. Serve hot.

    Fritto misto on paper towels

    The Spruce / Morgan Baker


To store, fry the fitto misto and allow to cool completely. Freeze in a gallon freezer bag and reheat in a 350 degree oven until warm, about 8 minutes.

Make it sweet!

A sweet version of this dish is also a great option. Try using mango, apples, or berries and sprinkling with a dusting of powdered sugar then serve with a side of chocolate or caramel sauce and vanilla ice cream.