Crispy Shrimp Fritto Misto (Print version)
Golden battered shrimp and vegetables fried crisp, finished with lemon and parsley for a shareable Italian-style starter.
# What goes in:
→ 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 cup 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 & Serving
12 - Neutral oil, such as sunflower or canola, for deep frying
13 - 1 lemon, cut into wedges
14 - Fresh parsley, chopped
# Cooking steps:
01 - Pat shrimp and all vegetables dry thoroughly with paper towels to ensure optimal crispness.
02 - In a large mixing bowl, whisk together all-purpose flour, corn starch, baking powder, and fine sea salt. Gradually incorporate ice-cold sparkling water, mixing just until a light, slightly lumpy batter forms.
03 - Pour neutral oil into a deep fryer or heavy saucepan to a depth of at least 2 inches. Heat oil to 350°F as monitored with a kitchen thermometer.
04 - Working in small batches, dip shrimp and each vegetable piece into the batter, allowing any excess to drip off. Carefully lower battered items into the hot oil and fry for 2 to 3 minutes, turning as needed, until golden and crisp.
05 - Remove fried items using a slotted spoon and transfer to a paper towel-lined plate to drain. Repeat process with remaining seafood and vegetables, ensuring oil temperature remains stable between batches.
06 - Arrange the crispy fritto misto on a serving platter, garnish with chopped parsley and lemon wedges, and serve immediately while hot.
# Tips from flavorandfeast:
01 -
- The secret to shatteringly crisp batter is sparkling water as cold as you can get it.
- Colorful veggies and shrimp mingle together for a platter pretty enough to bring out just for fun.
02 -
- Once I let the oil drop below temperature and ended up with a disappointingly greasy batch—always keep the oil hot.
- Switching to sparkling water (not tap) gave the batter a delicate crunch I didn’t know I was missing.
03 -
- Always fry in batches—it keeps the oil from cooling and ensures maximum crunch.
- A light dusting of flour on vegetables before battering helps the coating adhere so you don’t lose those little crispy bits.