Frito Misto Of Artichokes And Fennel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LIGHT AND CRISPY FRITTO MISTO



Light and Crispy Fritto Misto image

Provided by Scott Conant

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 to 3 quarts peanut, grapeseed or other vegetable oil
4 cleaned whole squid (about 1 pound)
1 cup whole milk
6 baby artichokes
1 medium zucchini
1 1/2 cups all-purpose flour
Kosher salt and freshly ground pepper
2 lemons (1 sliced very thin; the other cut into wedges)
3 cloves garlic, sliced very thin
1 large handful fresh parsley leaves, plus chopped parsley for sprinkling
1 small handful fresh rosemary leaves

Steps:

  • Heat the oil: Fill a large, heavy-based saucepan about halfway with oil. Begin to heat the oil over medium heat but don't let it get ripping until you have everything else ready to go. Prepare the squid and vegetables: Separate the bodies and the tentacles of the squid. If the squid are big, cut the tentacles in half. Cut the squid bodies open so they lie flat, then cut into 1/4-inch-thick, 1 1/2-inch-long strips. Soak the squid in the milk while you prepare the rest of the fritto misto. Trim the artichoke stems and remove the outer leaves. Slice them very thinly through the stem end. (If you have true baby artichokes, you don't have to worry about the choke; if you can only find large artichokes, remove the spiny choke before slicing.) Trim the ends off the zucchini and slice lengthwise about 1/4 inch thick, then cut into 1 1/2-inch-long sticks.
  • Set up your fry station: On a sheet pan or large platter, combine the flour, 2 teaspoons salt and 1 teaspoon pepper. Have the sliced lemon, garlic, parsley and rosemary prepared and nearby. Line a platter with paper towels or parchment paper. Increase the heat of the oil until it reaches 375 degrees F on a deep-fry thermometer.
  • Meanwhile, drain the squid; toss the squid, artichokes and zucchini in the flour. Shake the baking sheet back and forth to coat the ingredients. Once the oil is up to temperature, add about one-third of the floured goods, plus a few of the lemon and garlic slices, and let cook for about 1 minute. Add about a third of the rosemary and the parsley and continue to cook until the vegetables and squid are a light golden brown, another 1 to 2 minutes. Using a spider or a Chinese strainer (or as a last resort, a slotted spoon), transfer the fried foods to the lined platter to drain. Season with more salt and chopped parsley and serve with the lemon wedges. This is best served hot, so let your guests dig in while you begin cooking the next batch. Photograph by David Malosh

FRITO MISTO OF ARTICHOKES AND FENNEL



Frito Misto Of Artichokes And Fennel image

Provided by Amanda Hesser

Categories     project, appetizer

Time 50m

Yield 4 appetizer servings

Number Of Ingredients 12

Juice of 1 lemon
12 small artichokes
1 bulb fennel, trimmed
1/4 cup thinly shaved Parmesan cheese
1 clove garlic, crushed and finely chopped
2 tablespoons finely chopped flat-leaf parsley
2 quarts vegetable or canola oil
1 cup milk
1/2 cup flour
Olive oil, for sprinkling
1 lemon, cut into quarters
Kosher salt, to taste

Steps:

  • Fill a large bowl with water, and add lemon juice. Peel away outer leaves of artichokes, leaving tender pale green leaves. Peel stems, and cut off spiny tops of leaves. Cut lengthwise into quarters. Immediately add artichokes to water.
  • Slice fennel bulb in half through the root. Slice each half crosswise, about 1/4 inch thick. Slices should be half-moon shapes. Place fennel in a medium bowl, and set aside. In a small bowl, combine cheese, garlic and parsley. Toss gently to mix.
  • In a large deep pan, heat oil over medium-low heat to 275 degrees. Drain artichokes, and dry completely with a dish towel. Add artichokes to oil, and cook until they begin to open and brown. Remove from pan, and let drain on paper towels.
  • Raise heat to medium-high or 350 degrees. Pour milk over fennel, and place flour in a medium bowl. Strain fennel, then toss lightly in flour to coat. Drop fennel and artichokes into oil, and fry until golden brown and crispy. Using a strainer, remove from oil and place on a plate lined with paper towels. Let drain for 30 seconds, then transfer to a large bowl. Sprinkle parsley mixture and a little olive oil over artichoke mixture. Season with salt. Toss briefly to combine ingredients. Transfer to a serving bowl or platter, with lemon wedges.

More about "frito misto of artichokes and fennel recipes"

HOW TO MAKE FRITTO MISTO WITH ARTICHOKE, FENNEL, AND LEMON
how-to-make-fritto-misto-with-artichoke-fennel-and-lemon image
Feb 20, 2020 Fritto misto, which means "fried mix," is a classic Italian antipasto. Watch as Thomas shows you his tips for ensuring super crispy fried results. Brought to...
From bing.com


HOW TO MAKE FRITO MISTO OF ARTICHOKES AND FENNEL
Jun 26, 2007 Julia Child demonstrates how to make frito misto of artichokes and fennel. Meaning a fresh mix this Italian dish of vegetables is an excellent …
From vegetarian-recipes.wonderhowto.com
Estimated Reading Time 40 secs


ARTICHOKE, FENNEL, AND LEMON FRITTO MISTO - FACEBOOK
Fritto misto, which means "fried mix," is a classic Italian antipasto. Watch as Thomas shows you his tips for ensuring super crispy fried results.... Artichoke, Fennel, and Lemon Fritto Misto | …
From facebook.com


FRITTO MISTO RECIPE - THE SPRUCE EATS
Dec 22, 2022 To freeze leftover fritto mixture, transfer it to a freezer container or zip-close freezer bag. Label with the name and date and freeze for up to 2 months. Defrost in the …
From thespruceeats.com


EASY FRITTO MISTO - SIMPLY DELICIOUS
Jul 8, 2023 Easy Italian Fritto Misto with calamari, shrimp and white fish is the most delicious appetizer or fuss-free lunch served with aioli. ... Vegetables most often used are zucchini, artichoke, squash and eggplant. ... Keyword: fritto …
From simply-delicious-food.com


FRITTO MISTO RECIPE: HOW TO MAKE FRITTO MISTO WITH CALAMARI
Jul 29, 2024 Artichoke: Using a sharp knife, cut and discard the outer petals of the artichoke. Once the hard outer layer of the artichoke petals is removed, you can then divide the softer …
From masterclass.com


AIR-FRIED FRITTO MISTO WITH ARTICHOKES AND LEMON
Cook until crispy and deep golden brown, 8 to 10 minutes, flipping halfway through and spraying with more oil if the fritto misto begins to look dry. Transfer to a platter, garnish with the basil and lemon wedges, and serve.
From williams-sonoma.com


FRITTO MISTO RECIPE - THE FEEDFEED
1 small bunch broccolini, blanched and shocked; 1/2 pound peeled and devained shrimp, patted dry; 1/2 pound calamari, patted dry; 1 small fennel bulb, sliced 1/4" thick lengthwise
From thefeedfeed.com


RECIPE: FRITTO MISTO | ABC7 CHICAGO | ABC7CHICAGO.COM
Fritto misto Serves 6. Ingredients: . 12 Baby artichokes 1 Fennel bulb sliced thinly 12 Lemon slices 1 Cups milk 2 Egg whites All purpose flour to cover
From abc7chicago.com


FRITTO MISTO | AMERICA'S TEST KITCHEN RECIPE
Return oil to 350 degrees. Transfer fennel to batter, tossing gently to coat. Using tongs, remove fennel 1 piece at a time, allowing excess batter to drip back into bowl; add to oil. Cook until golden brown, 2 to 3 minutes, flipping pieces …
From americastestkitchen.com


FRITO MISTO OF ARTICHOKES AND FENNEL - DINING AND COOKING
Jul 16, 2015 Ingredients Juice of 1 lemon 12 small artichokes 1 bulb fennel, trimmed ¼ cup thinly shaved Parmesan cheese 1 clove garlic, crushed and finely chopped 2 tablespoons …
From diningandcooking.com


FRITO MISTO OF ARTICHOKES AND FENNEL RECIPES
In a medium bowl, stir together the artichoke bottoms, fennel, lemons, and buttermilk to coat evenly. Place flour in a separate bowl, and season with salt and pepper; whisk to combine. …
From tfrecipes.com


FRITTO MISTO RECIPE - CHEF'S RESOURCE RECIPES
Quick Facts. Servings: 6 to 8 people Prep Time: 1 hour and 15 minutes Cook Time: 1 hour and 15 minutes Total Time: 2 hours and 30 minutes Difficulty: Intermediate Ingredients. For the Fritto …
From chefsresource.com


FRITTO MISTO - DELICIOUS. MAGAZINE
May 9, 2023 Sliced aubergine, fennel and artichoke are all great additions and if you can find them, whole gutted anchovies are a common part of a fritto misto in Italy. This is a very versatile recipe by design – so don’t worry too much about …
From deliciousmagazine.co.uk


LIGHT AND CRISPY FRITTO MISTO RECIPE - CHEF'S RESOURCE RECIPES
1/4 cup fresh lemon juice; 1/4 cup chopped fresh parsley; 1/4 cup chopped fresh chives; Directions. Prepare the squid and vegetables: Separate the bodies and tentacles of the …
From chefsresource.com


FRITTO MISTO RECIPE - YUMMLY
Fritto Misto With Peanut, Buttermilk, Artichokes, Fennel Bulb, Lemons, Parsley Sprigs, All-purpose Flour, Freshly Ground Pepper, Coarse Salt
From yummly.com


ARTICHOKE AND LEMON FRITTO MISTO - WILLIAMS SONOMA
Working with 1 artichoke at a time, remove the tough outer leaves to expose the light yellow core. Using a knife, trim off the top. Using a spoon, remove the choke. Trim the stem end and cut the artichoke lengthwise into slices 1/4 inch thick. …
From williams-sonoma.com


ARTICHOKE AND FENNEL FRITTO MISTO | MCCORMICK FOR …
Slice the fennel bulb thinly. Cut the lemons into rounds. In a medium bowl add buttermilk, trimmed artichokes, cut fennel and lemons. Refrigerate for 30-60 minutes. Place the flour in a separate bowl and add the Lawry’s Lemon & …
From mccormickforchefs.com


Related Search