Italian · Dinner
Fried Mixed Meats and Vegetables
Fritto misto brings together small pieces of chicken thigh, pork loin and shrimp with zucchini, bell pepper and artichoke, all coated in seasoned flour and fried until golden and crisp. Served hot with lemon wedges and flaky salt, the dish mixes textures and flavours in one crunchy course.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
643Calories
50.4gProtein
35.2gFat
31.2gCarbs
3.1gSugar
3.9gFiber
880mgSodium
345mgChol
6.9gSat Fat
820mgPotassium
90mgCalcium
3.8mgIron
2.2mcgVitamin B12
39mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Cut the chicken thigh, pork loin, zucchini, bell pepper and artichoke into bite-sized pieces. Pat the shrimp dry and arrange all pieces on a tray.
2
Dredge
Whisk the flour, cornstarch, salt and black pepper in a shallow bowl. Toss each piece of chicken, pork, shrimp and vegetable through the mixture until evenly coated, shaking off excess.
3
Rest
Lay the dredged pieces on a wire rack at room temperature for 10 minutes so the coating clings during frying.
4
Fry
Heat the sunflower oil in a heavy skillet over medium-high heat to 350°F. Fry the chicken and pork for 4–5 minutes, turning once, until deep golden and no longer pink.
5
Fry
Add the shrimp and vegetables to the same skillet and fry for 2–3 minutes, turning once, until shrimp turn opaque and vegetables are golden at the edges.
6
Plate
Lift all fried pieces onto a paper-towel-lined plate, season with salt while hot, pile onto a warm plate, scatter over the parsley, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz420g boneless chicken thigh
- 4.2 oz120g pork loin
- 3.6 oz100g shrimp, peeled and deveined
- 5 oz140g zucchini
- 3.6 oz100g bell pepper
- 44 artichoke heart quarters, from frozen or jarred, about 1.4 oz (40g)
- 2/3 cup80g all-purpose flour
- 4 tbsp32g cornstarch
- 1 tsp1 tsp salt, plus extra for finishing
- 1/2 tsp1/2 tsp black pepper
- 1 cup240ml sunflower oil, for shallow-frying
- 22 lemon wedge
- 2 tsp2 tsp parsley
