Crispy Shrimp Fritto Misto (Print Version)
Golden battered shrimp and vegetables, fried until crisp and served with lemon and parsley for a shareable, light main.
# What You'll Need:
→ Seafood and 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 - 1/3 cup corn starch
09 - 1 teaspoon baking powder
10 - 1 teaspoon fine sea salt
11 - 1 cup plus 2 tablespoons 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 - Gently pat shrimp and assorted vegetables dry using paper towels to ensure batter adherence.
02 - In a large mixing bowl, whisk together all-purpose flour, corn starch, baking powder, and salt. Gradually add ice-cold sparkling water, stirring until a light, slightly lumpy batter forms; do not overmix.
03 - Pour neutral oil into a deep fryer or heavy saucepan to a depth of at least 2 inches. Heat oil to 350°F, monitoring temperature with a kitchen thermometer.
04 - Working in small batches, dip shrimp and each type of vegetable into the batter, allowing any excess to drip off. Carefully place in hot oil and fry 2 to 3 minutes, turning as needed, until golden and crisp.
05 - Remove cooked items with a slotted spoon and transfer to a paper towel-lined plate to absorb excess oil. Repeat with remaining shrimp and vegetables, ensuring oil returns to correct temperature between batches.
06 - Arrange fritto misto on a serving platter. Garnish with freshly chopped parsley and lemon wedges. Serve immediately while hot.
# Expert Tips:
01 -
- You can toss in any veggies that are hiding in your fridge and they all turn gloriously crispy.
- It’s a conversation starter—the platter always disappears faster than anyone expects.
02 -
- The first time I didn’t dry my veggies enough, and my batter kept sliding off—take the extra moment with the paper towels.
- Chilling the batter (and keeping the water extra cold) transforms the crust from ordinary to spectacularly bubbly.
03 -
- If your batter sits too long, it loses those crucial bubbles—always whip it up last minute.
- A sprinkle of salt the moment the fritto comes out of the oil gives it irresistible flavor.