Fritto Misto with Fried Lemons & Herbs

As our Featured Chef of July 2009, Scott Conant of Scarpetta in New York City shares his Light and Crispy Fritto Misto with Fried Lemons & Herbs recipe. For more information on Scarpetta or recipes by Scott Conant, click here.

2 to 3 quarts peanut, grapeseed, or other vegetable oil

4 cleaned whole squid, about 1 pound

1 cup whole milk

6 baby artichokes

1 medium zucchini

1 1/2 cups all-purpose flour

2 Tsp. kosher salt

1 Tsp. freshly ground black pepper

1 lemon, sliced very thinly (remove seeds, if easy to do so)

3 cloves garlic, sliced very thinly

1 large handful whole fresh parsley leaves washed and dried well

1 small handful fresh rosemary leaves

1. Heat the oil: Fill a large, heavy-based saucepan about halfway with oil. Begin to heat the oil over medium heat, but don’t let it get ripping until you have everything else ready to go.

2. Prepare the squid and vegetables: Separate the bodies and the tentacles of the squid. If the squid are big, cut the tentacles in half, otherwise leave them whole. Cut the squid body open so you can lay it flat. With a sharp knife cut the squid body into strips about 1/4-inch thick and about 1 1/2 inches long. Soak the squid strips in the milk while you prepare the rest of the fritto misto.

3. Trim the stem and peel away the outer leaves of the artichokes. Slice them very thinly through the stem end. (If you have true baby artichokes, you don’t have to worry about the choke; if you can only find older artichokes, remove the spiny choke before slicing.)

4. Trim the ends off the zucchini and slice lengthwise into 1/4-inch slices. From those slices, cut out sticks that measure about 1 1/2 inches long.

5. Get your fry station set up: On a sided sheet pan or large platter, combine the flour, salt and pepper. Have the lemon, garlic, parsley, and rosemary prepared and nearby. Also have ready plates or a platter lined with paper towel or parchment paper.

6. Increase the heat of the oil until it reaches 375° F on a candy/fry thermometer. Meanwhile, drain the calamari from the milk and toss the calamari, the artichokes and the zucchini in the flour. Shake the flour pan back and forth quickly to help coat everything evenly.

To serve:

Once the oil is up to temperature, you want to fry the vegetables and squid in batches in order to keep the oil’s temperature constant and to prevent the oil from overflowing. Add about one-third of the floured goods, a few of the lemon and garlic slices and let cook for about 1 minute. Add about a third of the rosemary and the parsley and continue to cook until the vegetables and squid are a light golden brown, another 1 to 2 minutes. Using a spider or a Chinese strainer (or as a last resort a traditional slotted spoon), transfer the fried foods to the lined plate or platter to drain. Season with more salt, a sprinkle of lemon juice and additional chopped fresh parsley. This is best served hot, so have your friends gathered nearby to enjoy while you immediately begin cooking the next batch.