Crispy Shrimp Fritto Misto (Printable)
Lightly battered shrimp and vegetables fried to golden crisp, served with lemon and chopped parsley for sharing.
# 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 tablespoons corn starch
09 - 1 teaspoon baking powder
10 - 1 teaspoon fine sea salt
11 - 1 cup plus 2 tablespoons ice-cold sparkling water
→ 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:
01 - Pat the shrimp and all vegetables thoroughly dry with paper towels. Set aside.
02 - In a large mixing bowl, combine flour, corn starch, baking powder, and sea salt. Gradually whisk in ice-cold sparkling water just until the mixture is light and slightly lumpy.
03 - Pour neutral oil into a deep fryer or heavy saucepan to a depth of 2–3 inches. Using a kitchen thermometer, heat the oil to 350°F.
04 - Working in batches, dip shrimp and each prepared vegetable in the batter. Let excess batter drip off, then carefully lower into the hot oil. Fry 2–3 minutes until golden and crisp.
05 - Use a slotted spoon to remove fried items to a paper towel-lined plate. Maintain the oil temperature and continue frying remaining ingredients in batches.
06 - Arrange the crispy fritto misto on a serving platter. Sprinkle with chopped parsley and garnish with lemon wedges. Serve immediately while hot.
# Expert Tips:
01 -
- If you keep your batter ice-cold and your oil hot, you’ll unlock a shatteringly light crust that tastes like an Italian seaside holiday.
- This is the sort of dish that draws everyone into the kitchen—family and friends eager to help snack on extra crispy bits as you fry.
02 -
- The first time I made this, I let the batter sit too long and it lost its fizz—always mix it right before frying.
- Switching from tap water to sparkling water in the batter made all the difference in crispness.
03 -
- Test the oil temperature with a small drop of batter first—if it sizzles immediately, you’re good to go.
- A quick squeeze of lemon and sprinkle of sea salt right at the end makes the flavors pop.