Crispy Shrimp Fritto Misto (Printable)
Light, crispy battered shrimp and mixed vegetables fried to golden perfection; served 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, 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 - 6 tbsp corn starch
09 - 1 tsp baking powder
10 - 1 tsp fine sea salt
11 - 1 1/8 cup 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 Steps:
01 - Pat shrimp and all vegetables dry thoroughly with paper towels to ensure crisp frying.
02 - In a large mixing bowl, whisk together all-purpose flour, corn starch, baking powder, and sea salt. Gradually add ice-cold sparkling water, whisking just until the mixture forms a light, slightly lumpy batter.
03 - Fill a deep fryer or heavy deep saucepan with neutral oil and heat to 350°F, using a kitchen thermometer to monitor temperature.
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 2 to 3 minutes until golden brown and crisp.
05 - Remove fried items with a slotted spoon and transfer to a plate lined with paper towels. Repeat the process with remaining ingredients, maintaining the oil temperature throughout.
06 - Arrange the crispy seafood and vegetables on a serving platter. Sprinkle generously with chopped parsley and serve immediately with lemon wedges on the side.
# Helpful Tips:
01 -
- Keeping the batter ultra-cold delivers a shatteringly crisp crust—like a secret handshake for crunchy perfection.
- You can swap in whatever vegetables you have and it always turns out gorgeous, so it never feels like a chore.
02 -
- If you rush and crowd the fryer, the temperature drops and everything turns soggy—one batch at a time is non-negotiable.
- I discovered that leaving the batter a little lumpy (never smooth!) makes for truly airy coating.
03 -
- A thermometer is your best friend for frying—guesswork leads to disappointment.
- The difference between good and unforgettable fritto misto is all in making sure the batter, seafood, and veggies are cold and dry before starting.