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Squid and Summer Vegetable Fritto Misto with Old Bay Aïoli

Squid and Summer Vegetable Fritto Misto with Old Bay Aïoli

Squid and Summer Vegetable Fritto Misto with Old Bay Aïoli

Squid and summer vegetable fritto misto with Old Bay aïoli

Squid and Summer Vegetable Fritto Misto with Old Bay Aïoli

Look for fresh baby-squid tubes and tentacles at seafood or international markets.

Serves | 6 to 8 |

Old Bay Aïoli

  • juice of 2 lemons
  • 1 clove garlic, smashed
  • 1 egg yolk
  • ½ cup grapeseed or vegetable oil
  • ½ cup olive oil
  • 1½ tsp Old Bay seasoning
  • 5 Tbsp fresh parsley leaves, roughly chopped, divided

Fritto Misto

  • canola oil
  • 1½ cups all-purpose flour
  • 1½ cups cornstarch
  • 2 tsp baking powder
  • 2 tsp paprika
  • 1½ tsp kosher salt
  • 2½ cups chilled club soda
  • 1 lb baby squid, tubes and tentacles, tubes sliced into ½-inch rings
  • 2 medium leeks, white and light green parts only, quartered lengthwise
  • 2 large red bell peppers, sliced into thin rings
  • 1 medium yellow squash, cut diagonally into ¼-inch rings
  • 4 oz fresh salicornia
  • 3 lemons, sliced into thin rings, divided
  • 1 bunch fresh parsley sprigs
  • 1 small bunch fresh sage leaves
  • salt and freshly ground black pepper

| Preparation – Old Bay Aïoli | In the bowl of a food processor, add first 3 ingredients and pulse until smooth. With motor running, slowly stream in oils until mixture has emulsified; stir in Old Bay and 3 Tbsp parsley. Refrigerate.

| Preparation – Fritto Misto | Fill a Dutch oven with 4 inches oil; heat to 350°F using a candy thermometer. Line a plate with paper towels and set aside.

In a large mixing bowl, whisk together next 5 ingredients. Add club soda and whisk until just combined. In a separate large mixing bowl, toss remaining ingredients, reserving 5 lemon rings. When oil is hot, dip handfuls of squid-vegetable mixture into batter, letting excess drip off. Working in batches, add battered ingredients to oil and fry, 2 to 3 minutes, until golden brown. Remove using a spider strainer; transfer to prepared plate.

| To Serve | Transfer fritto misto to a platter with a bowl of aïoli; garnish with remaining parsley. Squeeze reserved lemon over top; serve warm.


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Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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