Crispy Shrimp Fritto Misto (Printable)

Light, crispy battered shrimp and vegetables fried to golden perfection, served with lemon and parsley for sharing.

# What You'll Need:

→ 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

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 Make It:

01 - Pat shrimp and all vegetables thoroughly dry using paper towels.
02 - In a large bowl, blend all-purpose flour, corn starch, baking powder, and sea salt. Whisk in ice-cold sparkling water until just incorporated; batter should remain light with lumps.
03 - In a deep saucepan or fryer, heat neutral oil to 350°F, monitoring with a kitchen thermometer.
04 - Working in small batches, coat shrimp and vegetables evenly in batter, allowing excess to drip off. Carefully lower into hot oil and fry for 2 to 3 minutes until golden and crisp.
05 - Use a slotted spoon to transfer fried items onto paper towel-lined plates. Continue with remaining seafood and vegetables, ensuring oil maintains proper temperature.
06 - Arrange crispy fritto misto on a platter. Sprinkle with chopped parsley and serve alongside lemon wedges. Serve immediately while hot.

# Tips from dashanddishes:

01 -
  • The cold sparkling water in the batter is the secret weapon for impossibly light crispiness.
  • Mixing seafood and crisp vegetables means every bite brings a new surprise, making it impossible to get bored.
02 -
  • If the oil isn’t hot enough, your fritters get soggy faster than you can say fritto.
  • Keeping the batter ice-cold makes it crackly instead of heavy—worth running to the fridge again for ice water.
03 -
  • Warm your serving platter in a low oven—it buys you a few extra minutes of crispness.
  • Add an extra pinch of salt over the hot fritters right after frying for a chef’s touch.

Return