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The recipe for fritto misto alla fiorentina

Main courses

The traditional recipe for fritto misto fiorentino included many specialties at will, including sweetbreads and lamb chops, calf brains and backs, and livers.
Today these meats are little used and hard to find, so chicken or rabbit is often preferred, along with vegetables.
The result is excellent and you can really indulge in the varieties of vegetables, partly because, as they say in Florence, "fritta è buona anche una ciabatta" (even a slipper is tasty if it is fried).


  • 1 chicken
  • artichokes
  • zucchini
  • zucchini flowers
  • potatoes
  • flour
  • 2 or 3 eggs
  • very cold water
  • frying oil
  • salt


Whisk two whole eggs with a pinch of salt and a few drops of lemon. Set aside.

Clean the chicken and cut it into small pieces, trying to debone the larger parts.
After washing and drying the meat very well, flour it and dip it in the previously whisked egg.
At this point dip it in breadcrumbs and set it aside.

Clean the artichokes very well, trying to remove the tough outer parts completely, wash and cut the zucchini and potatoes and clean the flowers by removing the stem and pistil.

Prepare a batter with flour  -about 10 tablespoons that may vary depending on the amount of vegetables - and very cold water. The result should be a homogeneous mixture, without lumps and not too liquid: when you dip a vegetable, the batter should not slide off, but stick to the vegetable.

In a frying pan heat the oil and, when it is hot, dip the chicken pieces until they are nicely browned.

Once the chicken is fried, change the frying oil and move on to the vegetables.

Lay the fried food on paper towels, salt to taste, and serve hot.


Fry mix is not hard to make, but it does take some time to prepare the vegetables. Start early and always consider this step.
Once you remove the fried food from the pan, to keep it crispy, remember not to add salt right away: waiting a few minutes is a great trick!