Crispy Shrimp Fritto Misto (Print View)
Golden-battered shrimp and seasonal vegetables fried until crisp, finished with lemon and parsley.
# What You Need:
→ Seafood & Vegetables
01 - 14 ounces large raw shrimp, peeled and deveined
02 - 1 small zucchini, sliced into thin rounds
03 - 1 small red bell pepper, cut into thin strips
04 - 3.5 ounces green beans, trimmed
05 - 1 small red onion, thinly sliced
06 - 3.5 ounces baby squid, cleaned and cut into rings (optional)
→ Batter
07 - 1 cup 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 Steps:
01 - Dry shrimp and prepared vegetables thoroughly using paper towels, ensuring excess moisture is removed.
02 - In a large mixing bowl, combine all-purpose flour, corn starch, baking powder, and sea salt. Gradually whisk in ice-cold sparkling water until the mixture forms a light, slightly lumpy batter.
03 - Pour neutral oil into a deep fryer or heavy saucepan and heat to 350°F using a kitchen thermometer for accuracy.
04 - Working in small batches, dip shrimp and each vegetable piece into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 2–3 minutes or until golden and crisp.
05 - Remove fried items with a slotted spoon and transfer to a paper towel-lined plate to absorb excess oil. Repeat the process, ensuring the oil temperature remains consistent.
06 - Arrange the fried shrimp and vegetables on a serving platter. Garnish with chopped parsley and lemon wedges. Serve immediately while hot.
# Expert Hints:
01 -
- There’s an unmistakable thrill in hearing the crackle as each shrimp and veggie hits the oil—like a mini celebration every time.
- It’s the kind of dish that makes everyone’s eyes light up, whether you’re serving it as an appetizer or a playful main.
02 -
- The first time I skipped thoroughly drying my vegetables, the batter slipped right off and I ended up with sad, patchy fritto.
- Chilling the sparkling water changed everything—the batter puffed and crackled exactly how I wanted.
03 -
- Let the batter rest for two minutes before dipping—just enough time to set up your fry station.
- Ice-cold batter and hot oil are the unbeatable combo for the crunchiest result.