Name: Light and Crispy Fritto Misto
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 2 to 3 quarts peanut, grapeseed or other vegetable oil; 4 cleaned whole squid (about 1 pound); 1 cup whole milk; 6 baby artichokes; 1 medium zucchini; 3 hot Italian cherry peppers, stems and most of seeds removed, cut into small wedges, optional; 1 1/2 cups all-purpose flour; Kosher salt and freshly ground pepper; 2 lemons (1 sliced very thin; the other cut into wedges); 3 cloves garlic, sliced very thin; 1 large handful fresh parsley leaves, plus chopped parsley for sprinkling; 1 small handful fresh rosemary leaves; 1/4 cup fresh sage leaves, optional; Crushed red pepper flakes, for seasoning; 1/4 cup minced chives, for garnish, optional

Directions

Heat the oil: Fill a large, heavy-based saucepan about halfway with oil. Begin to heat the oil over medium heat but don't let it get ripping until you have everything else ready to go.
Prepare the squid and vegetables: Separate the bodies and tentacles of the squid. If the squid are big, cut the tentacles in half. Cut the squid bodies open so they lie flat, then cut into 1/4-inch-thick, 1 1/2-inch-long strips. Soak the squid in the milk while you prepare the rest of the fritto misto.
Trim off the artichoke stems and remove the outer green leaves. Slice them very thinly through the stem end. (If you have true baby artichokes, you don't have to worry about the choke; if you can only find large artichokes, remove the spiny choke before slicing.) Add to the milk.
Trim the ends off the zucchini and slice lengthwise into thirds, then cut into 1/4-inch by 1/4-inch sticks. Add to the milk along with the cherry peppers if using.
Set up your fry station: On a sheet pan or large platter, combine the flour, 2 teaspoons salt and 1 teaspoon pepper. Have the sliced lemon, garlic, parsley and rosemary prepared and nearby, as well as the sage, if using. Line a platter with paper towels or parchment paper.
Increase the heat of the oil until it reaches 375 degrees F on a deep-fry thermometer.
Meanwhile, drain the squid, artichoke, zucchini and peppers if using and toss in the flour. Shake the baking sheet back and forth to coat the ingredients.
Once the oil is up to temperature, add about one-third of the floured goods and let cook for about 1 minute. Then add some of the lemon slices, rosemary, garlic, whole parsley leaves and sage if using. Continue to cook until the vegetables and squid are a light golden brown, another 1 to 2 minutes. Sprinkle a pinch of red pepper flakes and salt into the oil. Using a spider or a Chinese strainer (or as a last resort, a slotted spoon), transfer the fried foods to the lined platter to drain. Season with more salt and chopped parsley and serve with the lemon wedges and chives if using. This is best served hot, so let your guests dig in while you begin cooking the next batches.