Crispy Shrimp Fritto Misto (Printable)
Golden, crispy shrimp and seasonal vegetables fried in a light batter; serve with lemon, parsley, and a dipping sauce.
# What You'll 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
→ Batter
07 - 1 cup all-purpose flour
08 - 0.4 cup corn starch
09 - 1 teaspoon baking powder
10 - 1 teaspoon fine sea salt
11 - 1.1 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
# How to Make It:
01 - Gently pat the shrimp and all prepared vegetables dry using paper towels to ensure proper adhesion of batter. Set aside.
02 - In a large mixing bowl, whisk together the all-purpose flour, corn starch, baking powder, and sea salt. Pour in the ice-cold sparkling water and lightly whisk until just combined; the batter should remain light and slightly lumpy.
03 - Fill a deep fryer or heavy, deep saucepan with neutral oil to a depth of at least 2 inches, and heat to 350°F. Monitor temperature with a kitchen thermometer.
04 - Working in small batches, dip shrimp and each vegetable piece individually into the batter, allowing excess to drip off. Carefully lower into the hot oil and fry for 2 to 3 minutes or until golden and crisp.
05 - Remove fried items using a slotted spoon and transfer onto a plate lined with paper towels to absorb excess oil. Repeat the process with remaining ingredients, maintaining consistent oil temperature.
06 - Arrange all crispy seafood and vegetables on a serving platter. Garnish with chopped parsley and lemon wedges. Serve immediately while hot.
# Expert Suggestions:
01 -
- This batter stays so airy thanks to cold sparkling water – it’s like a chef’s little trick, and you’ll look genius.
- You can riff on the vegetables or seafood, and it’s always a crowd-pleaser for gatherings or a casual weekend treat.
02 -
- Once I let the batter sit too long and it went limp — pour that sparkling water only when you’re ready to dunk and fry.
- I once started frying before the oil was hot enough and wound up with a mushy mess; patience pays off for true crispiness!
03 -
- Don’t skip using a thermometer for the oil — guessing almost always means soggy fritto.
- When in doubt, fry in smaller batches; crowding the pan steals all the crunch!