Crispy Shrimp Fritto Misto (Printable)
Golden-battered shrimp and vegetables fried crisp, served with lemon and parsley for a light Italian-style dish.
# What You Need:
→ Seafood & Vegetables
01 - 14 oz large raw shrimp, peeled and deveined
02 - 1 small zucchini, thinly sliced into 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 cup 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
# Directions:
01 - Pat shrimp and prepared vegetables thoroughly dry using paper towels. Set aside in a single layer to prevent moisture.
02 - Combine all-purpose flour, corn starch, baking powder, and fine sea salt in a large mixing bowl. Gradually whisk in ice-cold sparkling water until the mixture forms a light, slightly lumpy batter. Do not overmix.
03 - Fill a deep fryer or heavy, deep saucepan with neutral oil, ensuring at least 2 inches depth. Heat oil to 350°F using a kitchen thermometer for accuracy.
04 - Working in small batches, dip shrimp and each vegetable piece into the batter, allowing excess to drip off. Carefully lower into hot oil and fry for 2 to 3 minutes until golden and crisp.
05 - Use a slotted spoon to transfer fried items onto a plate lined with paper towels. Continue frying remaining ingredients in batches, maintaining oil temperature between batches.
06 - Arrange all fried seafood and vegetables on a serving platter. Sprinkle generously with chopped parsley and serve immediately with lemon wedges.
# Expert Hints:
01 -
- You’ll feel like a genius when that light, airy batter clings just right and crackles with each bite.
- This is my secret shared platter for lively evenings—it vanishes faster than anything else I make.
02 -
- If your batter gets warm or over-mixed, you’ll lose that delicate crunch—work quickly and always chill your water.
- Letting the oil drop below temperature means more greasy fritto misto than you bargained for—a thermometer saves your day.
03 -
- An airy, lumpy batter is your best friend—never overwork it.
- Always fry in small batches so each piece comes out shatteringly crisp.