Mango-and-Halloumi Fritto Misto

Be the first to rate & review!

Seafood and vegetables are often the star of fritto misto (mixed fry). In this version, F&W’s Justin Chapple swaps in ripe but firm mangoes and sturdy halloumi cheese, showcasing their incredible versatility. A batter of fizzy club soda, flour, and cornstarch forms a crust that is light but dippable.

By
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Mango and Halloumi Fritto Misto
Photo: Victor Protasio
Active Time:
30 mins
Total Time:
35 mins
Yield:
6
Cook Mode (Keep screen awake)

Ingredients

  • Neutral oil (such as grapeseed), for frying

  • 2 cups all-purpose flour (about 8 1/2 ounces)

  • 1/2 cup cornstarch (about 2 1/4 ounces)

  • 1 teaspoon baking powder

  • 2 teaspoons kosher salt, divided

  • 2 1/2 cups club soda

  • 2 ripe-but-firm medium mangoes, peeled and cut into 3/4-inch wedges

  • 8 ounces halloumi cheese, cut into 1-inch pieces

  • 6 medium scallions, cut into 4-inch pieces

  • 1 medium lemon, thinly sliced and seeded

  • Chile oil, for serving

Directions

  1. 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.

  2. 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.

Originally appeared: August 2019

Related Articles

Fried Cheese Curds
Fried Cheese Curds with Buttermilk Ranch Dipping Sauce
35 mins
Fried Boudin Balls with Creole Mustard Dipping Sauce
Fried Boudin Balls with Creole Mustard Dipping Sauce
3 hrs 30 mins
Hush Puppies with Remoulade
Hush Puppies with Remoulade
30 mins
Tempura Four Ways
Tempura Four Ways
2 hrs 20 mins
Golden Semolina-Quinoa- Spinach Cakes
Golden Semolina Quinoa Spinach Cakes
1 hr
Kale and Corn Pakoras Recipe
Kale-and-Corn Pakoras
50 mins
Sweet Potato Fritters
Sweet Potato Fritters with Lemon-Tahini Sauce
1 hr 5 mins
Potato-and-Mozzerella Croquettes
Potato-and-Mozzarella Croquettes
1 hr 50 mins
Card Placeholder Image
Paneer-and-Pepper Fritters
40 mins
Bollitos de Papa con Elote
Bollitos de Papa y Elote (Potato Elote Bites)
2 hrs
Crispy Fried Tofu
Crispy Fried Tofu
1 hr 15 mins
Card Placeholder Image
Arancini
Scallop Fritters
Scallop Fritters
1 hr
Okra Tempura With Lime Fonzu Sauce
Okra Tempura with Lime "Fonzu" Dipping Sauce
55 mins
Lobster-and-Corn Fritters Recipe
Lobster-and-Corn Fritters
1 hr
Perkedel Kentang (Indonesian Potato Fritters)
Perkedel Kentang (Indonesian Potato Fritters)
55 mins