Recipes
Fritto Misto & Aioli
Fritto Misto & Aioli
By Marjory Sweet
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
- 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.
- 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.
- Whisk together dry ingredients in a large mixing bowl and slowly whisk in the seltzer and wine until you have a cohesive, loose batter.
- 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.
Olive Oil
Wonder Valley Olive Oil is a cook's best friend. This beautiful bottle of California extra virgin olive oil has a smooth, verdant flavor and elevates everyday cooking and eating. Well-suited to all kinds of cooking demands, but just as delicious simply mopped up by a crusty loaf of bread. This timeless superfood delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2023 harvest oil was hand-picked from the sunny groves in Northern California's Lake County and pressed within hours of harvest by a master miller.
Meet Marjory Sweet
Explore More Recipes
Fritto Misto & Aioli
by Marjory Sweet
Olive Oil Martini
by Marjory Sweet
If you’re going to go through the trouble of making an Olive Oil Martini (which I think you should) be sure to have a party planned just around this cocktail, because now you are the mixologist in your friend group.
Meyer Lemon Risotto
by Marjory Sweet
This hearty, lemon-brightened risotto is a welcome meal for cold days. While it’s not traditional, I like to add a bit of quinoa and walnuts to the mix for a bit of a nutritional boost. Pictured here with simply- grilled mushrooms and chives. The mushrooms were tossed with a splash of olive oil and smashed under a cast iron skillet on a hot grill pan until golden.
Garlicky Tomato Galette
by Marjory Sweet
This recipe combines tomatoes, herbs, garlic and oil for a delicious treat.
Citrus Cake with Strawberries and Cardamom Coconut Cream
by Marjory Sweet
A pound-like GF cake with a ton of citrus zest and olive oil topped with vegan coconut whipped cream.
Spicy Scallop Wonton Crisp
by Marjory Sweet
A juicy and refreshing bite fit for a personal snack or a party appetizer, featuring Wonder Valley Olive Oil, California citrus with a dash of fish sauce.