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Fritto Misto



Fritto Misto is an Italian dish of small pieces of various foods -- meat, vegetables or seafood -- that are battered and fried.

The pieces of food are dipped in beaten egg and then breadcrumb, or dipped in batter, then fried in oil or in butter.

Meat typically used can be lamb, liver, rabbit, veal, or sausage. Offal used can include brain, calves' head, bone-marrow from sheep or calves, testicles, lamb's feet, or calves' liver.

Typical vegetables include carrots, eggplant (aka aubergine), fennel, tomatoes and zucchini (aka courgettes.)

When made using fish or seafood, it will be called Fritto Misto "di mare" ("di mare" meaning "of the sea.")

Sometimes fruit such as apples and peaches will be used.

Sometimes the dish will include croquettes made from rice and egg, and pieces of fried bread.

Fritto Misto is often served on holidays, and for Sunday lunches.

Cooking Tips

The food should be in small pieces so that it cooks quickly.

Cook it in small batches, so that you don't drop the temperature of the oil. The oil is at the right temperature when a small piece of bread rises to the surface right away.

If the oil temperature drops, your food could come out heavy and greasy.



Language Notes

Fritto Misto means "mixed fry."

Meat Dishes

Agneau au Beurre; Aussie Meat Pies; Beef Dishes; Beef Wellington; Bouchées à la Périgourdine; Bouchées à la Reine; Cantonese Pressed Duck; Carne Adovada; Carne Asada; Chicken Fried Steak; Chop Suey; Coronation Chicken; Cottage Pie; Currywurst; Devils On Horseback; Duck à l'Orange; Faggots; Fricassée de Porc à la Genevoise; Fritto Misto; Garbage Plate; Golden Jubilee Chicken; Gremolata; Ground Meat Dishes; Lincolnshire Stuffed Chine; Meat Dishes; Mock Duck; Northumbrian Duck; Peking Duck; Pigs-in-a-Blanket; Pinnekjøtt; Pot-En-Pot Acadien; Pressed Duck; Pulled Pork; Quails à la Diane; Spiedies; Steak Diane; Sushi del Chianti; Teriyaki; Tiger Meat; Tonkatsu; Turducken; TV Dinners; Ulster Fry; White Meat and Gravy; Wiener Schnitzel; Woodcock à la Diane; Xaccuti; XimXim; Yosenabe

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Also called:

Friture â l'italienne (French)

Citation

Oulton, Randal. "Fritto Misto." CooksInfo.com. Published 27 June 2004; revised 12 March 2010. Web. Accessed 11/20/2017. <http://www.cooksinfo.com/fritto-misto>.

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