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Fritto Misto With Anchovy Dip (Food Network Kitchens) Recipe

Fritto Misto With Anchovy Dip (Food Network Kitchens) Recipe

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Fritto Misto With Anchovy Dip (Food Network Kitchens)

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Ingredients:

Serving

4 large eggs
6 cups whole milk
kosher salt
3/4 lb extra-large shrimp, peeled and deveined , tails intact
1 lb cleaned squid, cut into 1/4-inch rings and tentacles
1 large red onion, cut into 1/2-inch rings
1 head romanesca cauliflower (or 1/2 head regular cauliflower), florets cut into 2-inch pieces
1 large sweet potato, peeled and cut into 1/4-inch rounds
peanut oil, for frying
olive oil, for frying
4 cups all-purpose flour
freshly ground pepper
1 lemon, thinly sliced into rounds
8 large sprigs rosemary
8 oil-packed anchovy fillets, rinsed
1 cup fresh parsley leaves
1 tbsp capers
juice of 1 lemon
pinch of red pepper flakes
1/4 cup extra-virgin olive oil

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	812.77 Kcal (3403 kJ)
Calories from fat	236.04 Kcal
		% Daily Value*
Total Fat	26.23g	40%
Cholesterol	342.42mg	114%
Sodium	1087.44mg	45%
Potassium	960.93mg	20%
Total Carbs	102.28g	34%
Sugars	14.51g	58%
Dietary Fiber	4.92g	20%
Protein	39.31g	79%
Vitamin C	24.6mg	41%
Vitamin A	0.2mg	7%
Iron	4.1mg	23%
Calcium	413.7mg	41%

Amount Per 100 g
Calories	140.76 Kcal (589 kJ)
Calories from fat	40.88 Kcal
		% Daily Value*
Total Fat	4.54g	40%
Cholesterol	59.3mg	114%
Sodium	188.33mg	45%
Potassium	166.42mg	20%
Total Carbs	17.71g	34%
Sugars	2.51g	58%
Dietary Fiber	0.85g	20%
Protein	6.81g	79%
Vitamin C	4.3mg	41%
Iron	0.7mg	23%
Calcium	71.6mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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