• prep: 15 min
• cook: 15 min
• total: 30 min

servings:

A batter made from rice flour and white wine is the secret to this fritto misto recipe from Matt Gallaher of Emilia in Knoxville, Tennessee.

• For the Calabrian Chile Aioli:
• 2 egg yolks
• 2½ teaspoons Dijon mustard
• 2 teaspoons Calabrian chile paste, divided
• 1½ teaspoons sherry vinegar
• 2½ teaspoons distilled white vinegar
• ¾ teaspoons salt
• 1/3 cup extra-virgin olive oil
• ¾ cup canola oil
• For the Fritto Misto:
• Peanut or canola oil for frying
• 2½ cups rice flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1¼ cups dry white wine
• 1¼ cups water
• ½ pound calamari, cleaned and cut into rings
• ½ pound shrimp, peeled and deveined
• 1 bunch broccolini, separated into florets
• 1 fennel bulb, thinly sliced
• 1 small delicata squash, seeded and thinly sliced
• 1 Meyer lemon, thinly sliced, plus additional wedges for serving

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