Crispy Shrimp Fritto Misto (Printable Version)
Lightly battered shrimp and vegetables, fried until golden and served with lemon and parsley for sharing.
# 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 cup plus 2 tablespoons 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 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
# How To Make:
01 - Pat shrimp and all vegetables dry thoroughly with paper towels to ensure crisp frying. Set aside.
02 - In a large mixing bowl, whisk together flour, corn starch, baking powder, and salt. Gradually add ice-cold sparkling water, whisking gently until just combined. The batter should remain light and slightly lumpy.
03 - Pour oil into a deep fryer or heavy, deep saucepan to at least 2 inches depth. Using a kitchen thermometer, heat oil to 350°F.
04 - Working in small batches, dip shrimp and prepared vegetables in batter. Let excess batter drip off before carefully lowering into hot oil. Fry for 2 to 3 minutes until golden and crisp.
05 - Remove fried items with a slotted spoon, transferring to a plate lined with paper towels. Repeat frying process with remaining ingredients, keeping oil at temperature.
06 - Arrange fritto misto on a serving platter. Garnish with lemon wedges and chopped parsley. Serve immediately while hot.
# Expert Tips:
01 -
- The cold sparkling water in the batter creates an airy, crisp finish that’s insanely addictive—trust me, you'll want to fry everything.
- This is the kind of platter that disappears fast at gatherings, thanks to the mix of tender shrimp and colorful veggies.
02 -
- I learned the hard way that slightly wet vegetables can ruin the batter—pat them down more than you think is needed.
- Letting the batter get too smooth takes away its crisp magic; lumps are what you want for real fritto misto.
03 -
- Keep your sparkling water ice-cold until the moment you use it; temperature is everything for crispy lightness.
- I always taste a small tester piece first—you can tweak salt or heat if needed before frying the whole batch.