Crispy Italian Fritto Misto with Lemon Aioli

This Italian fritto misto brings together tender calamari, succulent shrimp, and crisp zucchini matchsticks in a light semolina coating. Fried until pale golden, each bite shatters with a satisfying crunch.

A zesty lemon-garlic aioli adds brightness, making it an irresistible appetizer or main. Perfect for a weeknight treat or a festive gathering, this recipe delivers restaurant-quality results in your own kitchen.

Fritto misto, meaning 'mixed fry,' is a beloved Italian dish that celebrates the freshest seafood and vegetables. The key to its signature lightness lies in the coating: fine semolina flour combined with all-purpose flour creates a delicate, crunchy crust that doesn't absorb excess oil.

Here, calamari, shrimp, and zucchini are dredged, fried briefly, and served with a simple lemon aioli. The result is a golden, crisp platter that's perfect for sharing – or for a satisfying solo feast.

Ingredients

Why this recipe works

The combination of fine semolina and all-purpose flour is the secret to the airy, crisp coating. Semolina's coarse texture provides a delicate crunch that clings to the seafood and zucchini without becoming heavy. This coating also helps the pieces stay dry during frying, so they emerge golden and shatteringly crisp rather than greasy.

Frying at the correct temperature – 375°F (190°C) – ensures the coating cooks quickly, sealing in moisture while browning evenly. The brief cooking time keeps the calamari tender and the shrimp juicy.

Working in small batches prevents the oil temperature from dropping, which would lead to soggy results. The immediate seasoning with flaky salt while hot enhances every bite.

Notes and substitutions

Use fresh or thawed frozen squid and shrimp; pat them thoroughly dry before coating. Zucchini should be cut into uniform matchsticks so they cook evenly.

Fine semolina flour is available in most supermarkets, often in the baking or international aisle. If you cannot find it, use fine cornmeal or rice flour as a substitute, though the texture will vary slightly.

For the aioli, use a good-quality mayonnaise as the base. Grate the garlic on a microplane to ensure it blends smoothly. Fresh lemon juice brightens the sauce; adjust the amount to taste. If you prefer a thinner aioli, add a teaspoon of water. The aioli can be made a day ahead and stored in the refrigerator.

• fine semolina flour: cornmeal or rice flour for a gluten-free version (use all-purpose gluten-free flour blend for the flour)
• zucchini: eggplant strips or bell pepper strips
• shrimp: white fish fillets cut into chunks
• mayonnaise: Greek yogurt or sour cream for a tangier aioli (omit if dairy-free)

Equipment

• Large pot or deep fryer
• Deep-fry thermometer
• Wire rack
• Paper towels or brown butcher paper
• Mixing bowls
• Sieve or fine-mesh strainer