Fritto Misto alla Piemontese
A classic Piedmontese mixed fry combining savoury veal and courgettes alongside sweet fried semolina diamonds, apple slices and amaretti biscuits.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 780 kcal
Equipment
- •Deep heavy-bottomed frying pan
- •Slotted spoon or spider strainer
- •Medium saucepan
- •Baking parchment
- •Wire rack lined with kitchen paper
- •Cooking thermometer
Nutrition
Per serving, approximate
- Calories
- 780 kcal
- fat
- 38 g
- carbs
- 82 g
- fibre
- 4 g
- protein
- 28 g
- calories
- 780 kcal
Instructions
- 1
Heat the milk, sugar and lemon zest in a saucepan until simmering gently.
- 2
Whisk in the semolina gradually and cook over low heat until very thick and pulling away from sides.
- 3
Spread the hot semolina into a 1.5 cm thick slab on parchment paper and leave to cool completely.
- 4
Cut the cooled semolina slab into diamond shapes.
- 5
Coat the veal, courgettes, apple wedges, amaretti and semolina diamonds in flour, then beaten egg, then breadcrumbs.
- 6
Heat the groundnut oil in a deep pan to 175 C.
- 7
Fry the savoury veal pieces and courgettes in batches until crisp, golden brown and cooked through.
- 8
Transfer fried savoury items to paper towels with a slotted spoon and season immediately with salt.
- 9
Fry the sweet semolina diamonds, apple slices and coated amaretti in batches until golden and crisp.
- 10
Drain sweet items on kitchen paper without salting them.
- 11
Arrange the hot savoury and sweet items together on a large warm serving platter and serve immediately.
Chef's tips
Maintain oil temperature at 175 C using a digital thermometer to prevent greasy coatings. Bread the amaretti gently so they do not crumble in the egg wash. Always keep sweet and savoury elements separate when seasoning with salt at the end.
Ingredient substitutions
- thin veal escalopes → thin chicken breast fillets or pork tenderloin medallions
- dry amaretti biscuits → crisp almond biscotti pieces
Storage
Fritto misto must be eaten immediately after cooking as fried breadcrumb crusts soften quickly.
Reheating
Reheat any leftover items on a wire rack in an oven preheated to 200 C for 6 to 8 minutes until crisp.
Common mistakes to avoid
- •Overcrowding the pan, which lowers the oil temperature and makes the fried coating soggy.
- •Salting the entire platter indiscriminately instead of only the savoury meats and vegetables.
- •Cutting the semolina slab too thin, causing the diamonds to break during breading.
Serving suggestions
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