Fritto Misto & Aioli

Name: Fritto Misto & Aioli
Ingredients: 1 lb squid, cut into rings, tentacles left whole; 1 lb whole baby zucchini with blossoms attached (or, cut into 1" pieces and blossoms fried separately); 1 summer onion (meaning freshly harvested, not cured) cut into rings; Neutral oil like peanut or safflower; Salt, lemon wedges, parsley leaves, dried chile for serving; Aioli for serving, recipe follows; 2 cups rice flour OR 1 cup each AP flour and cornstarch; 2 teaspoons baking powder; 2 teaspoons salt; 1 1/2 cups plain seltzer; 1/2 cup dry white wine; 1 whole egg plus one yolk; 4 medium-sized garlic cloves; Juice of half a lemon; A teaspoon of mustard (this helps emulsify and lends some added acidity); 1 cup olive oil; Salt to taste

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Think tender, seasonal morsels like squid, baby zucchini, squash blossoms, or fresh onions fried to crispy, golden perfection, showered with chile and herbs, and served alongside a heaping mound of...

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Ingredients

1 lb squid, cut into rings, tentacles left whole
1 lb whole baby zucchini with blossoms attached (or, cut into 1" pieces and blossoms fried separately)
1 summer onion (meaning freshly harvested, not cured) cut into rings
Neutral oil like peanut or safflower
Salt, lemon wedges, parsley leaves, dried chile for serving
Aioli for serving, recipe follows
2 cups rice flour OR 1 cup each AP flour and cornstarch
2 teaspoons baking powder
2 teaspoons salt
1 1/2 cups plain seltzer
1/2 cup dry white wine
1 whole egg plus one yolk
4 medium-sized garlic cloves
Juice of half a lemon
A teaspoon of mustard (this helps emulsify and lends some added acidity)
1 cup olive oil
Salt to taste