Fritto Misto

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  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 4 servings
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4 bocconcini (small mozzarella balls)

Four 1/2-inch cubes salami

4 chicken livers

4 pickled cippolini onions

2 cups rice flour

2 tablespoons dried oregano

1 tablespoon dried parsley

Salt and ground black pepper

2 cups all-purpose flour

2 tablespoons red pepper flakes

1 tablespoon garlic powder

1 tablespoon dried Italian seasoning

Club soda

Vegetable or peanut oil, for frying

8 string beans

Four 1/2-inch-wide strips red bell pepper

Four 1/2-inch-wide strips yellow bell pepper

Four 1/2-inch-wide strips zucchini

Lemon juice, in a spray bottle


Special equipment:
8 wooden skewers
  1. Skewer 1 bocconcini and 1 salami on each of 4 skewers. Skewer 1 chicken liver and 1 onion on each of the remaining 4 skewers.
  2. Make a dredge of 1 cup rice flour, oregano, parsley and some salt and pepper.
  3. Make a batter by combining the remaining 1 cup rice flour with the all-purpose flour, red pepper flakes, garlic powder and Italian seasoning. Pour in the club soda a little bit at a time and whisk until the batter is just slightly loosened and the whisk won't stand up. Keep on an ice bath.
  4. Fill a Dutch oven just under halfway with oil and heat over medium-high heat to 350 degrees F. Working in batches, dip each skewer, and then the peppers and zucchini, in the batter and fry until golden brown, 3 to 5 minutes. Drain on paper towels, season with salt and a spray of lemon juice. Pile onto plates and devour.