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1
Prepare the fritto misto: Whisk 2 eggs, 3 cups milk and 1 teaspoon salt in a large shallow bowl.
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2
Whisk the remaining 2 eggs and 3 cups milk, and 1 teaspoon salt in another shallow bowl.
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3
Butterfly the shrimp with a small sharp knife, cutting along the curve from top to tail almost all the way through.
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4
Add the shrimp and squid to one of the bowls.
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5
Add the onion, cauliflower and sweet potato to the other bowl.
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6
Refrigerate at least 30 minutes, or until ready to fry.
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7
Meanwhile, make the dip: Pile the anchovies, parsley and capers on a cutting board, then chop and mash them into a coarse paste.
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8
Transfer to a bowl along with the lemon juice and red pepper flakes.
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9
Gradually add the olive oil, whisking until emulsified.
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10
Refrigerate until ready to serve.
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11
Preheat the oven to 350 degrees F. Fill a deep fryer to the fill line with half peanut oil and half olive oil; heat to 375 degrees F. Line 3 baking sheets with paper towels.
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12
Mix the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large shallow dish.
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13
Remove the onion rings from the milk mixture and dredge in the flour.
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14
Add to the frying basket along with a slice of lemon and a rosemary sprig.
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15
Fry until crisp, about 5 minutes (cover if your fryer has a lid).
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16
Lift the basket, allowing the excess oil to drain off.
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17
Transfer the onion rings to one of the prepared baking sheets and keep warm in the oven.
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18
Repeat with the cauliflower and sweet potato, coating and frying them in batches and adding a lemon slice and rosemary sprig to each batch.
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19
(Make sure the oil reaches at least 365 degrees F between batches.)
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20
Transfer the vegetables to the prepared baking sheets and keep warm in the oven.
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21
Coat and fry the shrimp and squid in small batches in the same manner.
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22
Sprinkle the fritto misto with salt while it's hot and transfer to a platter.
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23
Serve with the dip.
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24
Photograph by Anna Williams
