![Mango and Halloumi Fritto Misto](https://cdn.statically.io/img/www.foodandwine.com/thmb/34CjHfzTpqWKei0zEygBlBTO6NI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/mango-and-halloumi-fritto-misto-FT-RECIPE0819-135765f55bf9435a9837ca532337d4a8.jpg)
Ingredients
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Neutral oil (such as grapeseed), for frying
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2 cups all-purpose flour (about 8 1/2 ounces)
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1/2 cup cornstarch (about 2 1/4 ounces)
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1 teaspoon baking powder
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2 teaspoons kosher salt, divided
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2 1/2 cups club soda
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2 ripe-but-firm medium mangoes, peeled and cut into 3/4-inch wedges
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8 ounces halloumi cheese, cut into 1-inch pieces
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6 medium scallions, cut into 4-inch pieces
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1 medium lemon, thinly sliced and seeded
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Chile oil, for serving
Directions
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Heat 2 inches of neutral oil in a large Dutch oven over medium-high to 360°F. Whisk together flour, cornstarch, baking powder, and 1 teaspoon salt in a large bowl. Whisk in club soda until mixture is smooth and the consistency of thin pancake batter. Let batter stand 5 minutes.
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Working in batches, dip mango wedges, halloumi pieces, scallion pieces, and lemon slices in batter, letting excess drip off; add to hot oil. Fry, turning occasionally, until golden and crispy, 1 to 3 minutes depending on size. Transfer to a wire rack set over a baking sheet. Sprinkle fritto misto with remaining 1 teaspoon salt. Serve with chile oil, for dipping.
Suggested Pairing
Melon-y, bright Loire white.