Fritto Misto

Method

1. 1

   Vigorously whisk 1 cup (125 g) all-purpose flour, ¾ cup (107 g) white rice flour, ½ tsp. baking powder, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a large bowl to combine. Gradually pour in one 12-oz. can seltzer, whisking constantly until combined (this will ensure a lump-free batter).

2. 2

   Pour vegetable oil into a medium Dutch oven or other heavy pot to come 2" up sides (about 6 cups oil). Heat over medium-high until a thermometer, preferably a digital instant-read, inserted into the oil registers 350°. Working one at a time, dredge 4–5 pieces of ½ small fennel bulb, very thinly sliced lengthwise, into batter, gently shaking off excess. Slide into oil and cook, stirring and turning occasionally to prevent sticking, until golden, 4–8 minutes, depending on size. Using a spider or slotted spoon, transfer to paper towels to drain; sprinkle lightly with salt. Working in batches, repeat process with remaining fennel pieces until all have been fried. Working in batches as needed, repeat with 4 oz. maiitake or oyster mushrooms, trimmed, torn or cut into bite-size pieces, 6 oz. large shrimp, peeled, deveined, halved lengthwise, and ½ cup basil leaves.

3. 3

   Arrange fritto misto on a platter and serve with lemon wedges for squeezing over.

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