Crispy Shrimp Fritto Misto (Printable)
Golden, crisp shrimp and vegetables in a light sparkling-water batter, 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 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 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 1/8 cups 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
# Steps:
01 - Pat the shrimp and prepared vegetables thoroughly dry with paper towels. Set aside.
02 - In a large mixing bowl, combine all-purpose flour, corn starch, baking powder, and fine sea salt. Whisk in the ice-cold sparkling water until just combined; the batter should be light and slightly lumpy.
03 - Pour neutral oil into a deep fryer or heavy, deep saucepan, ensuring at least 2 inches depth. Heat the oil to 350°F, monitoring with a kitchen thermometer.
04 - Working in batches, dip shrimp and assorted vegetables into the batter, allowing excess to drip off. Carefully lower each piece into the hot oil and fry for 2 to 3 minutes, turning as needed, until golden and crispy.
05 - Using a slotted spoon, remove fried seafood and vegetables from the oil. Transfer to a plate lined with paper towels to drain.
06 - Maintain oil temperature and repeat frying process with remaining ingredients. Once all are fried, arrange on a serving platter.
07 - Garnish with chopped fresh parsley and lemon wedges. Serve immediately while hot.
# Expert Advice:
01 -
- Crispy, airy batter clings to each bite — the trick is in the cold sparkling water!
- It's the best excuse to gather friends or family around a platter and watch it disappear.
02 -
- Letting the batter sit too long before frying dulls its lift — mix right before you're ready to dip.
- Maintaining the right oil temperature between batches is the difference between crispness and sogginess.
03 -
- Give every piece ample space in the oil so it fries, not steams.
- A squeeze of lemon over the hot fritto misto instantly brightens and balances the flavors.