Fritto Misto
A “mixed fry” is a typical main course in many regions of Italy. In Piedmont, it is made with vegetables and meats, such as baby lamb chops, cutlets and brains, often in a light bread crumb coating. In Venice, Rome and Naples, and along the rest of Italy’s coastline, seafood is used instead of meat, and the coating is thin and sheer, often just a dusting of flour. Fry the ingredients in small batches for a crisp, light result.
Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sardine | 100g canned drained | 208 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Squid | not in our table | 0 |
| Smelt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb. cleaned squid
- 1/2 lb. medium shrimp, peeled and deveined
- About 8 fresh sardines, smelts, anchovies, whitebait or other small fish, cleaned and gutted if necessary
- 2 lemons
- 1 cup all-purpose flour
- Sea salt, to taste
- Olive or canola oil for deep-frying
- 2 small zucchini, trimmed and cut into sticks 2 inches long by 1/4 inch wide and thick