Crispy Shrimp Fritto Misto (Printable)
Light, crisp shrimp and mixed vegetables battered in sparkling water and fried until golden; served with lemon, parsley.
# 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, cleaned and cut into rings (optional)
→ Batter
07 - 1 1/4 cups all-purpose flour
08 - 6 tbsp corn starch
09 - 1 tsp baking powder
10 - 1 tsp 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
# Method:
01 - Gently pat shrimp and vegetables dry with paper towels to ensure surfaces are moisture-free.
02 - In a large mixing bowl, blend all-purpose flour, corn starch, baking powder, and sea salt. Whisk in ice-cold sparkling water until the mixture is just combined and slightly lumpy.
03 - Pour neutral oil into a deep fryer or heavy saucepan, filling to an appropriate depth. Heat oil to 350°F (180°C), monitoring with a kitchen thermometer.
04 - Working in small batches, dip shrimp and each vegetable piece into batter, allowing excess to drip off. Carefully lower into the hot oil and fry for 2 to 3 minutes until golden and crisp.
05 - Using a slotted spoon, transfer fried shrimp and vegetables to a plate lined with paper towels. Maintain oil temperature and repeat for remaining ingredients.
06 - Arrange the crisp assortment on a serving platter. Garnish with chopped parsley and lemon wedges. Serve immediately while hot.
# Insider Tips:
01 -
- It's the secret to transforming a handful of fresh veggies and shrimp into a restaurant-worthy platter with almost no fuss.
- The light and bubbly batter keeps everything so crunchy, the first bite might make you grin out loud.
02 -
- Once I made the mistake of overcrowding the fryer—everything stuck together and turned soggy instead of crisp.
- Switching to ice-cold sparkling water made the batter feather-light compared to regular tap water.
03 -
- Check your oil temperature between batches for consistently perfect results.
- A light touch with the batter—don’t overmix or the lunch will turn dense instead of airy.