This stone fruit fritto misto is a mix of fried stone fruit, cheese, and olives dredged in a simple batter with cornmeal for a little extra crunch. A drizzle of honey complements the natural sweetness of the stone fruit, and chile and chopped herbs keep everything bright and lively. This works best with the most firm and unripe stone fruit, so look for fruit with the same firmness as a Honeycrisp apple or a crunchy persimmon.
- 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.
Christian is a California based chef, writer, and freelance recipe developer. He spent the last five years cooking as sous chef at Zuni Café. He has a bi-monthly cooking column in the San Francisco Chronicle and has words in Edible Magazine, Food52, and Epicurious. When he's not at home he's traveling to Mexico, exploring its cuisine and his heritage.