Roman-style mixed fried food
Fritto misto alla romana
Traditional recipe
Artichokes, zucchini, salt cod and ricotta in a golden, crispy batter: the fried vegetables and fish of the Roman osteria.
Roman-style fritto misto is the Lazio version of fritto misto, lighter than the Piedmontese version. It uses a simple batter of flour and cold water, and seasonal vegetables are fried. salt cod and sometimes ricotta. The tradition of 'lean Friday' has codified this dish in Roman taverns: on Fridays they ate salt cod Fried, accompanied by seasonal fried vegetables. Battered artichokes are the joy of this Roman spring dish.
Instructions
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3 steps · natural Italian voice
Preparing the ingredients and the batter
Trim and clean the artichokes, removing the hard leaves, cut them into wedges and immerse them in acidulated water; slice the zucchini into rounds and dry them. Mix (7.05 oz) 200 g of 00 flour with (8.45 fl oz) 250 ml of sparkling water chilled with a fork, beating lightly: the batter should remain lumpy. Add a pinch of salt, cover, and chill in the refrigerator for at least 10 minutes.
Frying
Heat plenty of seed oil to (347°F) 175°C; test with a wooden spoon: tiny bubbles should form. Immerse the artichokes, zucchini, pieces of salt cod and ricotta cubes (if using) in the batter, shake off the excess and fry a few portions at a time 2â4 minutes until evenly golden and sizzling regularly.
Draining, salt and serving
Drain with a skimmer and arrange on paper towels; add salt only at the last moment with fine salt. Serve immediately with lemon wedgesTo keep warm and crispy, transfer in a single layer to a rack in a 90â100°C (212°F) oven uncovered.
Chef's Tips
Chilled sparkling water is the secret to a light and crispy batter. Don't overmix the batter: lumps are normal and desirable. Fry in small batches: never overcrowd the oil.
Ingredients
- 2 Roman artichokes into wedges
- 2 zucchini into rounds
- (7.05 oz) 200 g of salt cod (baccalĂ ) soaked in pieces
- (3.53 oz) 100 g diced ricotta (optional)
- For the batter: (7.05 oz) 200 g of 00 flour, (8.45 fl oz) 250 ml chilled sparkling water, a pinch of salt
- Seed oil for frying
- Lemon into wedges
Can't find it in the US?
- salt cod (baccalĂ )International markets
Sold as bacalao in Latin, Portuguese, Caribbean and Italian markets
Or: Fresh cod, salted generously for 30 minutes and rinsed (skip the soaking)
Fresh cod is softer and flakes easily: shorten the cooking.
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
â ïž Automatic ingredient-based detection. Always check product labels.
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