Think tender, seasonal morsels like squid, baby zucchini, squash blossoms, or fresh onions fried to crispy, golden perfection, showered with chile and herbs, and served alongside a heaping mound of olive oil-rich aioli. Just add a few dozen oysters and some cold bubbly for full summer party splendor.

For the Fritti 

• 1 lb squid, cut into rings, tentacles left whole
• or cut in half if large
• 1 lb whole baby zucchini with blossoms attached (or, cut into 1" pieces and blossoms fried separately) 
• 1 summer onion (meaning freshly harvested, not cured) cut into rings
• Neutral oil like peanut or safflower 
• Salt, lemon wedges, parsley leaves, dried chile ~~ for serving 
• Aioli ~~~ for serving, recipe follows 

For the Batter

• 2 cups rice flour OR 1 cup each AP flour and cornstarch
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 1/2 cups plain seltzer 
• 1/2 cup dry white wine 

For the Aioli 

• 1 whole egg plus one yolk
• 4 medium-sized garlic cloves
• Juice of half a lemon 
• A teaspoon of mustard (this helps emulsify and lends some added acidity) 
• 1 cup olive oil
• Salt to taste

Instructions

1. Make the aioli: In a blender, combine the egg and yolk, garlic, lemon, and mustard until smooth. VERY slowly stream in the oil, you will see the mixture start to thicken and the sound of the motor will change. When the aioli is dense and smooth, season with salt and transfer to a serving bowl. 
2. Heat 4 inches of oil in a large, heavy-duty cast iron pot or skillet over medium heat. The temp should hover at 350 F for optimal frying. If you don’t have a thermometer, test the oil with a tiny piece of bread. 
3. Whisk together dry ingredients in a large mixing bowl and slowly whisk in the seltzer and wine until you have a cohesive, loose batter.
4.  Dip the squid and veggies into the batter one at a time, shaking off the excess, and gently transfer to the hot oil. Fry each piece for about 3 minutes until deeply golden brown. Transfer to a plate or drying rack lined with paper (brown paper grocery bags work perfectly here) or paper towels. Sprinkle with salt as you go. When the frying is complete, garnish with parsley and chile. Serve lemon wedges and aioli in bowls alongside.