Stone Fruit Fritto Misto | TASTE

If you want to use less oil for frying, but you are okay with frying in smaller batches, use a medium pot (about 3-quart size) and fill it with about 3 cups of oil. If you are okay with using more oil and want to just fry in a couple batches, fill a Dutch oven with 6 cups of oil. Once you’ve filled your pot of choice with oil, heat it to the range of 350–375ºF. Line a sheet pan with paper towels and set aside. While the oil is heating, prepare the batter by adding the flour, cornmeal, and ½ teaspoon salt. Whisk well and then, in small increments, add the milk, whisking vigorously until it forms into a smooth, yogurt-like slurry. Add a few splashes of more milk or water if it looks like it’s needed. Cut the stone fruit into ½-inch wedges and the halloumi into ½-inch pieces or slices. Add to the batter with the olives and mix well so each piece is coated completely. With tongs or (better) your bare hands, start lifting out pieces of fruit, cheese, and olives from the batter. Let each piece drain off and gently place it in the hot oil. Add about half of the battered items here if you’re using a Dutch oven, or a quarter of the battered items if you’re using a smaller 3-quart pot. Fry each batch, using a spider or tongs to separate the pieces as they fry so they don’t stick together. A batch will be done when the batter is crisp and lightly golden, about 3 minutes. Lift out from the batter and place on the lined sheet pan. Repeat this process with the remaining battered items, as many times as needed depending on your pot size. Serve by transferring the fried items to a large platter and season them with salt, then drizzle honey, sprinkle chile flakes, and garnish with chopped herbs over the top.