Crispy Shrimp Fritto Misto (Print Page)

Golden battered shrimp and mixed veggies, crisped to perfection with lemon and parsley.

# What You 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, sliced 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 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 all vegetables thoroughly dry with paper towels. Set aside.
02 - In a large mixing bowl, whisk together all-purpose flour, corn starch, baking powder, and salt. Gradually pour in ice-cold sparkling water, whisking gently just until the mixture is combined and slightly lumpy.
03 - Pour neutral oil into a deep fryer or heavy saucepan to a depth of 2 to 3 inches. Heat oil to 350°F, monitoring with a kitchen thermometer.
04 - Working in batches, dip the shrimp and vegetables into the prepared batter, allowing any excess to drip off, then gently lower each piece 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 paper towel-lined plate to drain. Continue frying remaining ingredients in batches, keeping oil at consistent temperature.
06 - Arrange all fried seafood and vegetables on a serving platter. Top with chopped parsley and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • There&aposs a thrill in the light crackle of batter you only get from whisking cold sparkling water seconds before frying.
  • You can swap in your favorite veggies, making this dish endlessly adaptable for whatever&aposs in the fridge or at the market.
02 -
  • If you rush the drying step, your batter will slide right off—lesson learned after a first soggy batch.
  • Floating a test veggie in the oil helps judge if it&aposs hot enough—no thermometer needed in a pinch.
03 -
  • If your sparkling water starts to go flat, grab a fresh bottle for the crispiest results.
  • A quick dusting of fine sea salt right out of the oil adds an irresistible finish every time.

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