Crispy Shrimp Fritto Misto (Printable)

Golden battered shrimp and vegetables fried until crisp, finished 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 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

# Steps:

01 - Pat shrimp, zucchini, bell pepper, green beans, onion, and squid thoroughly dry with paper towels.
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 until a light and 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, verifying temperature with a kitchen thermometer.
04 - Working in batches, dip shrimp and each prepared vegetable into the batter, allowing excess to drip off. Carefully lower into hot oil and fry for 2 to 3 minutes, until golden and crisp.
05 - Remove fried items with a slotted spoon and place on a paper towel-lined plate. Continue frying remaining ingredients, keeping the oil temperature consistent.
06 - Arrange the fritto misto on a serving platter. Top with freshly chopped parsley and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The secret to that unbeatable crunch is the ice-cold, sparkling-water batter—don't skip it.
  • This dish manages to feel both indulgent and light, making it a genuine crowd-pleaser for any occasion.
02 -
  • Crowding the pan leads to greasy, soggy fritto—it took me a couple tries to learn that patience is a virtue.
  • Ice-cold sparkling water is the secret weapon; once I tried it, my batter was never heavy or dense again.
03 -
  • If the oil isn't sizzling when you add the batter, it's not hot enough—wait for that signature sound.
  • Always give the batter a quick whisk between batches so it stays bubbly and light.

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