Crispy Shrimp Fritto Misto (Printable Version)
Light, airy batter coats shrimp and vegetables, fried to golden crisp and served with lemon and parsley.
# What You Need:
→ Seafood and 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 ice-cold sparkling water
→ 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
# Directions:
01 - Pat shrimp, zucchini, bell pepper, green beans, red onion, and squid thoroughly dry with paper towels. Set aside.
02 - In a large mixing bowl, combine all-purpose flour, corn starch, baking powder, and sea salt. Whisk in ice-cold sparkling water until just combined; stop while the mixture is still slightly lumpy.
03 - Pour enough neutral oil into a deep fryer or heavy saucepan to submerge ingredients. Heat to 350°F using a kitchen thermometer.
04 - Working in small batches, dip shrimp and vegetables into batter, allowing excess to drip off. Carefully insert into hot oil and fry for 2 to 3 minutes until golden and crisp.
05 - Remove fried pieces with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining ingredients, maintaining oil temperature throughout.
06 - Arrange the crispy fritto misto on a platter. Garnish with chopped parsley and lemon wedges. Serve immediately for best texture.
# Expert Tips:
01 -
- The secret to that addictive shattering crunch is all thanks to icy cold sparkling water in the batter.
- This is the ultimate party plate—everyone gathers around and sneaks just one more piece while chatting away.
02 -
- Don't rush batches or overload the oil—I've done it and wound up with limp, unevenly cooked veggies.
- Letting the batter rest just a couple minutes keeps it bubbly and light, otherwise it flattens and coats too heavily.
03 -
- Chilling the vegetables slightly before battering helps the shell really lock on and crisp up.
- Swirl the oil with your slotted spoon just before frying each batch to prevent ingredients from sticking together.