Crispy Shrimp Fritto Misto (Print)
Golden shrimp and vegetables in a light sparkling batter, fried crisp and brightened with lemon and parsley.
# What You 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 (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 1 tablespoon sparkling water, ice cold
→ For Frying and Serving
12 - Neutral oil, such as canola or sunflower oil, for deep frying
13 - 1 lemon, cut into wedges
14 - Fresh parsley, chopped
# How To Make It:
01 - Pat shrimp and all prepared vegetables thoroughly dry using paper towels. Set aside to prevent excess moisture in the batter.
02 - In a large mixing bowl, combine all-purpose flour, corn starch, baking powder, and fine sea salt. Gradually whisk in ice-cold sparkling water until the mixture is just combined, maintaining a light and slightly lumpy texture.
03 - Pour neutral oil into a deep fryer or heavy saucepan to a depth of at least 2 inches. Heat the oil to 350°F, monitoring temperature with a kitchen thermometer.
04 - Working in batches, dip each shrimp and prepared vegetable piece into the batter, allowing any excess to drip off. Carefully lower battered items into the hot oil. Fry for 2 to 3 minutes until golden and crisp.
05 - Use a slotted spoon to transfer fried items to a plate lined with paper towels. Repeat the process with remaining seafood and vegetables, ensuring the oil remains at the correct temperature.
06 - Arrange the fried seafood and vegetables on a serving platter. Garnish with chopped parsley and lemon wedges. Serve immediately while hot.
# Expert Tips:
01 -
- The combination of shrimp and vegetables, fried until just golden, creates a beautiful contrast of textures that turns appetizers into an experience.
- Once you master the simple batter, you’ll look for excuses to fry up anything fresh in your fridge—it’s wildly adaptable and surprisingly light.
02 -
- Battering everything at once made my first batch soggy; dip-and-fry only what can fit comfortably in your oil each time.
- I discovered ice-cold sparkling water really is the trick—if it warms up, the batter turns heavy and loses its signature crackle.
03 -
- Never walk away from the stove—staggering the batches delivers the best crunch, every time.
- Adding a pinch more salt right after frying melts in and perks up every flavor beautifully.