Ingredients
2 oz. fennel bulb
2 oz. butternut squash
2 oz. red onion
2 oz. zucchini
3 oz. calamari rings and tentacles
3 oz. small shrimps
1/2 c. cornmeal or fine polenta
2 c. Wondra instant blending flour
2 c. club soda
4 tbsp. cornstarch
6 c. vegetable oil
Lemon wedges
Marinara sauce for dipping
Preparation
Step 1Prepare the vegetables and clean the seafood. Mix together the cornmeal and Wondra flour and set aside in a large bowl.Step 2Make a slurry out of the club soda and cornstarch and set aside in another large bowl.Step 3Heat the vegetable oil in a deep skillet or saucepan to a temperature of 350 degrees. Line an ovenproof dish with some paper towels and turn the oven on warm.Step 4Working quickly and carefully, dredge the fennel in the slurry and lift it out to drain off excess. Then dredge the fennel in the cornmeal and flour mixture. Shake off all of the excess flour and fry in the hot oil until crispy and golden, about 2 minutes. Drain the oil from the fennel strips, and salt them lightly. Spread them out on the paper towels and keep them warm in the oven. Continue with the remaining vegetables until they are all fried, then finish with the shrimps and then finally the calamari. When everything is fried, gently mix everything together on a warm platter and serve immediately.Step 5Serve with wedges of lemon and a bowl of warm marinara sauce.
