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FRITO MISTO

Ingredients

4-5 cups vegetable or canola oil

¾ cup flour

½ cup corn starch

1 teaspoon salt

¼ cup cold vodka

1 cup cold soda water

¾-pound raw squid, cut into rings and tentacles

½-pound large raw shrimp, peeled with only tail shell left on

1 small zucchini, cut into ½” thick rings

Sea salt

Lemon wedges

Instructions

Heat the oil in a Dutch oven or deep fryer to 350.

Combine flour, corn starch, and salt in a bowl.  Whisk to combine.  Add the vodka and slowly add the soda water, whisking until a smooth batter forms (similar to a thin pancake batter).

Line a rimmed baking sheet with foil and place a wire cooling rack on top of it.  This will allow your frito misto to drain, but not get soggy after frying.  Pat the squid and shrimp dry with paper towels before frying.

Working in batches, dip the squid in the batter, letting the excess drip off.  Then, place in the hot oil, paying attention to drop the pieces individually, so they do not stick together.  Cook, stirring occasionally with a spider or tongs, for 2-3 minutes until golden.  Remove to the metal cooling rack to drain and season with salt immediately.  Let the oil come back up to 350 degrees before adding any more between batches (or you will have soggy seafood!).

Do the same with the shrimp, holding them by the tail in the oil for 10 seconds before letting go which will keep them from sinking and sticking to the bottom.  Again, season each batch with sea salt when it comes out of the fryer and allow the oil to come back up to heat.

Ditto with the zucchini slices!

Serve hot with lemon wedges and your choice of sauce – marinara, cocktail sauce, pesto, sriracha mayo, and so on and so on!

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