Crispy Shrimp Fritto Misto (Printer-Friendly)
Golden battered shrimp and mixed vegetables fried until crisp; finished with lemon and parsley for sharing.
# What You’ll Need:
→ Seafood & Vegetables
01 - 14 oz large raw shrimp, peeled and deveined
02 - 1 small zucchini, sliced into thin rounds
03 - 1 small red bell pepper, cut into strips
04 - 3.5 oz green beans, trimmed
05 - 1 small red onion, thinly sliced
06 - 3.5 oz baby squid (optional), cleaned and cut into rings
→ Batter
07 - 1 1/4 cups all-purpose flour
08 - 1/3 cup corn starch
09 - 1 teaspoon baking powder
10 - 1 teaspoon fine sea salt
11 - 1 cup plus 2 tablespoons sparkling water, ice cold
→ For Frying
12 - Neutral oil (such as sunflower or canola), for deep frying
→ To Serve
13 - 1 lemon, cut into wedges
14 - Fresh parsley, chopped
# How To Make It:
01 - Pat shrimp and vegetables completely dry with paper towels and set aside.
02 - Combine all-purpose flour, corn starch, baking powder, and salt in a large bowl. Whisk in the ice-cold sparkling water until just blended, maintaining a light and slightly lumpy texture.
03 - Heat neutral oil in a deep fryer or heavy saucepan to 350°F.
04 - In batches, dip shrimp and each vegetable into the batter, allowing excess to drip off. Carefully lower into hot oil and fry for 2 to 3 minutes until golden and crisp.
05 - Transfer fried pieces to a plate lined with paper towels to drain. Continue frying remaining ingredients, keeping the oil temperature steady.
06 - Arrange the fritto misto on a serving platter. Garnish with chopped parsley and lemon wedges. Serve immediately while hot.
# Helpful Hints:
01 -
- This batter is my secret weapon for ethereal crunch without heaviness.
- It's flexible—whatever veggies you have on hand can get the golden treatment.
02 -
- The batter needs to be ice cold—once I let it warm up and everything turned disappointingly dense.
- Frying in small batches is the key; crowding the pan makes even the best batter go limp.
03 -
- Don’t skip preheating your oil thoroughly—even a few degrees too low makes a soggy fritto.
- A little corn starch in the batter is the touch that cracks with each bite.