- 1 Squid tube, defrosted if frozen and cut into 1cm rings
- 8-12 large raw prawns + raw prawn cutlets, thawed if frozen, deveined
- ½ packet Broccolini, halved lengthway
- 1 Fennel, stalk removed and cut into wedges
- 1 Red Onion, cut into thin wedges
- 1 1/2 cups flour
- ½ cup rice flour
- ½ cup Quinoa
- 1 tsp Smoked Paprika
- ½ tsp Salt
- ½ cup dry white wine
- 1 cup cold water
- Vegetable oil for deep frying
- 1 cup Mayonnaise
- 1 clove garlic, minced
- Juice of 1 lemon
- ½ cup chopped Dill plus some extra for garnish
- Lemon wedges to serve
- In a large mixing bowl, mix together the flour, rice flour, quinoa, paprika, baking powder and salt. In a jug, mix the wine and water then whisk into the dry ingredients until just combined. Do not over mix.
- Heat the oil for deep frying to hot (180°C). When oil is hot, dip handfuls of vegetable into batter, letting excess drip off and slide into the hot oil. Fry for 2- 3 minutes, turning a few times, until golden. Transfer on to a kitchen paper lined plate. Fry vegetables and seafood in batches.
- Meanwhile combine the Aioli ingredients together and place in a serving bowl.
- Transfer fritto misto to a platter with the bowl of Aioli, garnish with some extra dill. Serve warm with plenty of lemon wedges and napkins.
- Tip; Fry the vegetables first, then seafood. Pat dry the seafood with kitchen paper and dust with some extra rice flour before dipping into the batter will lessen oil splashes when frying.
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