Name: Squid, Lemon, and Zucchini Blossom Fritto Misto
Yield: 8 Servings
Ingredients: 1 large egg yolk; 1 garlic clove, finely grated; 2 tablespoons fresh lemon juice; ½ cup olive oil; Kosher salt; 2 large egg whites, room temperature; Kosher salt; 2½ cups all-purpose flour; 2½ cups club soda; Vegetable oil (for frying; 6–8 cups); 1 pound baby squid, cleaned, bodies and tentacles separated, patted dry; 1 lemon, sliced into very thin rounds, seeds removed, patted dry; 8 zucchini blossoms, stamen removed (stems left intact); Olive Oil Aioli and lemon wedges (for serving); A deep-fry thermometer

Squid, Lemon, and Zucchini Blossom Fritto MistoAnders Overgaard

During summer months, find zucchini blossoms at specialty grocers or at farmers’ markets. Halved scallions can be used instead, and small shrimp can stand in for the squid.

Recipe notes