Uncle Larry Adventures

Italian Classics · Liguria

More italian antipasti recipes

Fritto Misto di Verdure

Italian mixed vegetable fry: zucchini, artichokes, onion rings and sage leaves in a light sparkling-water batter, fried until shattering.

Fritto Misto di Verdure

Everything crisp, nothing greasy

Italian antipasto board with cured meats, olives and cheese on a dark table

The short version

Italian mixed vegetable fry: zucchini, artichokes, onion rings and sage leaves in a light sparkling-water batter, fried until shattering.

Prep
20 min
Cook
20 min
Total
40 min
Serves
6 servings

Ingredients

  • 1 cup 00 flour
  • 1 cup ice-cold sparkling water
  • 2 zucchini, cut into batons
  • 4 baby artichokes, quartered
  • 1 onion, cut into rings
  • 20 sage leaves
  • Sunflower oil for frying and lemon wedges

Instructions

  1. 01

    Mix the batter cold. Whisk flour into ice-cold sparkling water until barely combined. Lumps are fine; warmth is not.

  2. 02

    Heat the oil. Bring the oil to 350°F and keep a thermometer in it.

  3. 03

    Fry in small batches. Dip, drain the excess and fry 2–3 minutes until pale gold. Crowding drops the temperature and ruins the crust.

  4. 04

    Salt immediately. Drain on a rack, salt while hot and serve with lemon.

Larry’s rule: If the batter clings thick like pancake mix, thin it. It should look like heavy cream.

Nutrition (estimated, per serving)

Serving
1 serving (about 120 g)
Calories
490 calories
Protein
5 g
Carbs
30 g
Fat
40 g
Saturated fat
4 g
Fibre
2 g
Sugar
2 g
Sodium
10 mg
Cholesterol
0 mg

Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.

Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/fritto-misto-di-verdure).

Before you cook

What to know about Fritto Misto di Verdure

What it is

Fritto Misto di Verdure is a antipasti recipe rooted in Liguria's fragrant coastal cooking. This version makes 6 servings in 40 min and focuses on the technique that gives the dish its characteristic texture and flavor.

Why this method works

The method builds flavor in a deliberate order: mix the batter cold, then heat the oil, then fry in small batches. Following that sequence keeps the main ingredients distinct while bringing the finished dish together.

Key ingredients and what they do

  • 1 cup 00 flour — provides the recipe's main structure, so its cooking time and texture matter.
  • 1 cup ice-cold sparkling water — supports the dish's balance, texture and regional character.
  • 2 zucchini, cut into batons — supports the dish's balance, texture and regional character.
  • 4 baby artichokes, quartered — supports the dish's balance, texture and regional character.

Smart substitutions

Bread flour can stand in for 00 flour in a home oven. Expect a slightly chewier crust and adjust water only if the dough feels unusually dry.

Make ahead and leftovers

Prepare the components ahead and assemble near serving time to protect crisp and creamy textures.

What to serve with it

  • Serve before the meal with olives, cheese and bread.
  • Arrange as part of a larger antipasto spread.

Questions Larry gets asked

How long does fritto misto di verdure take to make?
About 40 min start to finish — roughly 20 min of prep and 20 min of cooking. That yields 6 servings.
What do you need to make fritto misto di verdure?
7 ingredients, starting with 1 cup 00 flour, 1 cup ice-cold sparkling water, 2 zucchini, cut into batons. The full list with quantities is on this page.
How do you start fritto misto di verdure?
Mix the batter cold: Whisk flour into ice-cold sparkling water until barely combined. Lumps are fine; warmth is not.
How do you know when fritto misto di verdure is done?
Salt immediately. Drain on a rack, salt while hot and serve with lemon.
What is the most common mistake with fritto misto di verdure?
If the batter clings thick like pancake mix, thin it. It should look like heavy cream.
Can you make fritto misto di verdure ahead of time?
Yes. Cool it completely, refrigerate in a sealed container for up to 3 days and reheat gently — covered, over low heat or in a 325°F oven — so it warms through without drying out. It is a appetizer that reheats well.

Next up

Keep going — a recipe to try, a film to watch, and an answer to the question you were about to search.

Try this recipe

Uova in Purgatorio

Eggs cracked into spicy tomato sauce with bread.

Try this recipe

Maritozzi con la Panna

Sweet brioche split and packed with whipped cream.

Next watch

Baywatch Sausage Patrol

Red swimsuit, slow-motion sprint, and a rescue can that turns out to be a warming tray. Larry blows the whistle at golden hour and the beach gets sausage and peppers instead of CPR.

Quick answer

How long do you grill Italian sausage?

Grill fresh Italian sausage 12 to 16 minutes over medium direct heat (about 350–400°F), turning every 3 to 4 minutes, until the centre reads 160°F. On a two-zone fire, cook 10 to 12 minutes on the cool side, then finish 2 to 3 minutes over the flame for colour.

The gear Larry uses →Where to eat sausage & peppers →What to drink with it →This week on the blog: Labor Day Cookout: The Sausage Lineup That Never Fails →

Contact Larry

Recipe questions, restaurant tips, gear ideas, press and collabs — send it here.