Fritto Misto with Lemon-Garlic Dipping Sauce

Total Time:
40 min
20 min
20 min

4 to 6 servings

  • 2 egg yolks*
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 teaspoon Dijon mustard
  • 3/4 cup olive oil
  • 1/2 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne or hot paprika
  • 6 cups vegetable oil, for frying
  • 3 cups flour
  • 3 tablespoons Essence, plus more for dusting, recipe follows
  • 1/2 pound whole squid, well rinsed, or larger squid cut into 1-inch rings
  • 1/2 pound medium shrimp, peeled and heads removed
  • 2 small fennel bulbs, thinly sliced
  • 12 asparagus spears
  • 1 small sweet potato, peeled and cut into 1/4-inch thick rounds
  • 1 small beet, peeled and cut into 1/4-inch thick rounds
  • 1 small red pepper, stem, ribs and seeds removed, cut into 2-inch pieces
  • 1/2 cup very finely grated pecorino Romano
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Preheat the oven to 225 degrees F.

  • Prepare the dipping sauce by combining the egg yolks, lemon juice, garlic, and mustard in the bowl of a food processor. Process on high speed for 30 seconds. With the machine running, slowly add the olive oil and extra virgin olive oil and process until the mixture becomes a smooth emulsion. Add the salt and cayenne, and adjust seasoning to taste. Transfer to a decorative bowl and refrigerate until needed.

  • In a heavy 6-quart pot, heat the vegetable oil to 350 degrees F.

  • In a bowl, combine the flour and Essence. In batches, add the squid and shrimp and toss to coat. Shake to remove any excess.

  • In batches, add the squid and shrimp to the oil and cook until golden and crisp, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Transfer to a baking sheet and place in the oven to keep warm while cooking the remaining ingredients.

  • Toss the vegetables in batches in the seasoned flour and add to the oil, ensuring that the oil has returned to 350 degrees F before cooking each batch. Cook the vegetables until crisp and golden brown, 2 to 3 minutes. Remove and drain on paper towels, and place in the oven as needed while cooking the remaining vegetables. Sprinkle vegetables with grated cheese.

  • Serve the fritto misto hot on a large platter with the lemon-garlic dipping sauce.


  • Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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