Fritto Misto Bowl with Fennel Salad and French Fries and Salsa Verde

Name: Fritto Misto Bowl with Fennel Salad and French Fries and Salsa Verde
Cuisine: Italian
Ingredients: 1 cup (125 g) all-purpose flour; ¼ cup (33 g) cornstarch; ⅛ teaspoon baking powder; 1 tablespoon (4 g) Italian seasoning; 1 cup (235 ml) cold sparkling water, plus more as needed; 3 to 4 cups (700 to 946 ml) frying oil (neutral, high smoke point oil); 3 to 4 cups (700 to 946 ml) frying oil (neutral, high smoke point oil); 3 to 4 cups (700 to 946 ml) frying oil (neutral, high smoke point oil); 1 pound (455 g) shrimp, peeled and deveined; 1 pound (455 g) squid, cut into shrimp-size pieces; 1½ cups (weight varies) mixed veggies such as artichoke hearts, green beans, mushrooms, and pitted olives; 1½ cups (weight varies) mixed veggies such as artichoke hearts, green beans, mushrooms, and pitted olives; 1½ cups (weight varies) mixed veggies such as artichoke hearts, green beans, mushrooms, and pitted olives; 1½ cups (weight varies) mixed veggies such as artichoke hearts, green beans, mushrooms, and pitted olives; 1½ cups (weight varies) mixed veggies such as artichoke hearts, green beans, mushrooms, and pitted olives; Squeeze of lemon; 2 cups (86 g) fresh baby spinach or any greens; 2 cups (86 g) fresh baby spinach or any greens; 2 grapefruits or oranges, segmented (about 1 cup [225 g]); 2 grapefruits or oranges, segmented (about 1 cup [225 g]); 1 fennel bulb, thinly sliced; ½ cup (85 g) black olives; 1 teaspoon Dijon mustard; 1 tablespoon (15 ml) white wine vinegar; ¼ teaspoon sugar; 2 tablespoons (28 ml) olive oil; 1 cup (225 g) mayonnaise; 1 tablespoon (6 g) lemon zest; 1 tablespoon (15 ml) fresh lemon juice; 2 tablespoons (6 g) fresh basil leaves, minced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Mediterranean Bowls

By Mahy Elamin

Published 2026

About

Fritto misto is a classic Italian seaside plate that you’ll find both at street-food stalls and at fine-dining restaurants. It’s made by frying a variety of seafood and veggies in a crisp batter. This bowl captures the essence of the Italian seaside with crispy fried seafood, golden fries, a crunchy fennel salad, and sides of zingy salsa verde and creamy tartar sauce for dipping. It’s fresh, crunchy, tangy, and just a little indulgent.

Ingredients

Europe
Italy
Fish course
Pescatarian
Mediterranean

Ingredients

Method