Squid, Lemon, And Zucchini Blossom Fritto Misto

Name: Squid, Lemon, And Zucchini Blossom Fritto Misto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg yolk; 1 garlic clove, finely grated; 2 tablespoons fresh lemon juice; 1/2 cup olive oil; Kosher salt; 2 large egg whites, room temperature; 2 1/2 cups all-purpose flour; 2 1/2 cups club soda; Vegetable oil (for frying; 6-8 cups); 1 pound baby squid, cleaned, bodies and tentacles separated, patted dry; 1 lemon, sliced into very thin rounds, seeds removed, patted dry; 8 zucchini blossoms, stamen removed (stems left intact); Lemon wedges, for serving; A deep-fry thermometer

Servings: persons

1 large egg yolk
1 garlic clove, finely grated
2 tablespoons fresh lemon juice
1/2 cup olive oil
Kosher salt
2 large egg whites, room temperature
2 1/2 cups all-purpose flour
2 1/2 cups club soda
Vegetable oil (for frying; 6-8 cups)
1 pound baby squid, cleaned, bodies and tentacles separated, patted dry
1 lemon, sliced into very thin rounds, seeds removed, patted dry
8 zucchini blossoms, stamen removed (stems left intact)
Lemon wedges, for serving
A deep-fry thermometer

1
["Pulse yolk, garlic, and lemon juice in a food processor to combine. With the motor running, drizzle in oil, drop by drop at first, then increasing to a slow, steady stream; process until aioli is thick and light. Season with salt.", "Whisk egg whites and a pinch of salt in a medium bowl until soft peaks form.", "Whisk flour in a large bowl to remove lumps. Create a well in the center and gradually add club soda, whisking from the center outward to incorporate and blend, until batter is the consistency of heavy cream (you may have some club soda left over). Fold egg whites into batter; cover and chill 30 minutes.", "Fit a large heavy pot with thermometer; pour in oil to 4"" up sides and heat over medium-high until thermometer registers 350u00b0F. Working in 3 batches and returning oil to 350u00b0F after each, dip squid into batter, letting excess drip back into bowl. Fry, turning occasionally to brown evenly and separating pieces as needed, until golden and crisp, about 2 minutes (squid may spatter in oil, so be careful). Using a spider or slotted spoon, transfer to a paper towel-lined wire rack; season with salt.", "Working in 2 batches for each, repeat process with lemon rounds, then zucchini blossoms. Serve fritto misto with aioli and lemon wedges.", "Aioli can be made 1 day ahead. Cover and chill."]

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large egg yolk, 1 garlic clove, finely grated, 2 tablespoons fresh lemon juice, 1/2 cup olive oil, and more.

Yes, Squid, Lemon, And Zucchini Blossom Fritto Misto falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!