Fritto Misto

Fritto Misto
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Italian
Serves: 6
  • 1 small zucchini, sliced into ¼" coins
  • 1 small eggplant cut into ½" sticks
  • 1 lb ravioli, filling of your choice
  • 2 cups whole wheat panko bread crumbs
  • 1 cup regular plain bread crumbs
  • 1 cup finely grated parmesan cheese
  • 3 tbsp dried oregano (or other favorite spice blend)
  • 1 cup whole wheat flour
  • 2 eggs
  • ¼ cup water
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup homemade marinara sauce (or other favorite sauce), warmed
  • Lemon wedges, additional grated parmesan cheese or red pepper flakes optional
  1. Preheat oven to 425 F.
  2. Set out 3 separate flat bottom bowls or baking dishes. Add the flour and ½ tsp salt and pepper to one dish. Add eggs and water to another dish, scramble to combine. In the third dish add in both bread crumbs, grated cheese, oregano and ½ tsp of salt and pepper.
  3. Prepare a large sheet pan or baking pan with parchment, cooking spray or a silpat. Working in small batches first coat vegetables or ravioli in flour. Then move to egg and thoroughly coat. Finally transfer items into breadcrumb mixture. Press down lightly to ensure a thick coating of breadcrumbs sticks to the vegetables or ravioli.
  4. Place on sheet pan - there's no need to leave much room between the vegetables. Lightly spray with olive oil or non fat cooking spray.
  5. Bake at 425 for about 20-25 minutes. As many oven temperatures differ, monitor vegetables to make sure they do not burn. Vegetables should turn golden brown and the breadcrumbs toasted and crunchy.
  6. Serve immediately with lemon wedges and marinara sauce.