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28 AUGUST 2019
MAD GENIUS TIP
Color isn’t an
indicator of ripeness
in mangoes; select
fruit that gives slightly
when pressed.Mango-and-Halloumi
Fritto Misto
ACTIVE 30 MIN; TOTAL 35 MIN; SERVES 6Seafood and vegetables are typically the
stars of fritto misto (Italian for “mixed fry”).
In this version, ripe-but-firm mangoes and
sturdy halloumi cheese are a genius twist
in an otherwise traditional recipe. A batter
of fizzy club soda, all-purpose flour, and
cornstarch forms a light crust.Neutral oil (such as grapeseed),
for frying
2 cups all-purpose flour
(about 8^1 / 2 oz.)(^1) / 2 cup cornstarch (about 2 (^1) / 4 oz.)
1 tsp. baking powder
2 tsp. kosher salt, divided
21 / 2 cups club soda
2 ripe-but-firm medium mangoes,
peeled and cut into^3 / 4 -inch wedges
8 oz. 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
- 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 pan-
cake batter. Let batter stand 5 minutes. - 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 occasion-
ally, 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.
WINE Melon-y, bright Loire white: 2017
Domaine Champalou Vouvray Sec
SUMMER FRUIT IS AN OBVIOUS CHOICE for simple and stunning
desserts, but we often forget—or simply don’t realize—how versatile
it can be. The truth is, fruit is just as delicious salted as it is sugared.
If we begin to treat fruit like we do meat, it just might change the
way we eat forever. So take off your dessert-colored glasses and
invite these sweet flavor bombs to dinner. To get you started, here
are three Mad Genius recipes where fruit is the star. —JUSTIN CHAPPLEFruit Forward Ripe summer fruittakes center stage in these sweet-and-savory starters and sides.