Fritto Misto with Lemon Aioli Recipe

Name: Fritto Misto with Lemon Aioli Recipe
Ingredients: 3/4 C large shrimp, peeled and deveined; 3/4 C medium scallops; 1 C calamari, tentacles and tube rings, cut into half-inch pieces; 2 Tbsp olive oil; 2 lemons, juice and zest; 1 tsp ground fennel seeds; 4 tsp kosher salt, divided; 1 tsp black pepper, freshly cracked; 1 C flour, divided; 1⁄2 C cornstarch; 1 3/4 C seltzer water; 1⁄2 C mayonnaise; Oil, for frying; 1⁄2 C asparagus spears, trimmed to 2-inch pieces; 1⁄2 C artichoke hearts, cooked and drained; 1⁄2 C portobello mushrooms, washed and sliced into 2-inch-long, quarter-inch-wide pieces; 1⁄4 C flat-leaf parsley, chopped, to garnish; Pinch smoked paprika, to garnish

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Shrimp, scallops, calamari, and a variety of vegetables are deep-fried and served with a simple dipping sauce for a crowd-pleasing appetizer.

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Ingredients

3/4 C large shrimp, peeled and deveined
3/4 C medium scallops
1 C calamari, tentacles and tube rings, cut into half-inch pieces
2 Tbsp olive oil
2 lemons, juice and zest
1 tsp ground fennel seeds
4 tsp kosher salt, divided
1 tsp black pepper, freshly cracked
1 C flour, divided
1⁄2 C cornstarch
1 3/4 C seltzer water
1⁄2 C mayonnaise
Oil, for frying
1⁄2 C asparagus spears, trimmed to 2-inch pieces
1⁄2 C artichoke hearts, cooked and drained
1⁄2 C portobello mushrooms, washed and sliced into 2-inch-long, quarter-inch-wide pieces
1⁄4 C flat-leaf parsley, chopped, to garnish
Pinch smoked paprika, to garnish