Fritto Misto Recipe: Italian Mixed Fried Seafood

A crisp, golden mix of seafood and vegetables that brings the flavors of the Italian seaside straight to your table. Fritto misto belongs at the center of an Italian aperitivo table. It holds its own alongside arancini (Sicilian fried rice balls) and panzarotti (deep-fried Italian pockets) — a spread that leans fully into the fried, and doesn't apologize for it. Balance the richness with caponata siciliana, whose sweet-sour contrast cuts right through. A platter of Greek cheese pie (tiropita) rounds out the Mediterranean range. If you're building out Italian aperitivo drinks beyond Aperol to match, a glass of Gratsi White is the cleanest pairing — bright, dry, and built for seafood.

In a large bowl, combine the 00 flour and semolina flour. Toss the zucchini strips in the flour mixture until evenly coated.

Heat sunflower oil in a large, wide pan over medium-high heat. Fry the zucchini strips until golden and crispy. Remove and drain on paper towels.

Clean and cut the calamari into rings, peel and clean the shrimp (keeping them whole), and cut the cod into cubes.

Toss all the seafood in the same flour and semolina mixture until lightly coated. Shake off any excess flour.

Fry the seafood in batches until golden and crispy, a few minutes per batch, making sure not to overcrowd the pan. Remove and drain on paper towels.

Arrange the fritto misto on a serving platter. Sprinkle lightly with salt.  Serve immediately with fresh lemon wedges for squeezing, and enjoy with a chilled glass of Gratsi Rosé. Buon Appetito!