Imagine a plate of golden, light-as-air crispy seafood and vegetables that crackle with every bite, transporting you straight to the sun-drenched coastlines of Italy. This Light and Crispy Fritto Misto is not just a recipe; it's a culinary adventure that transforms simple ingredients into a spectacular dish that will have your family and friends begging for more. With its perfectly crisp exterior and tender interior, this Italian classic is about to become your new favorite crowd-pleasing appetizer or main course.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup sparkling water
- 1 teaspoon salt
- 1 zucchini, sliced
- 1 cup shrimp, peeled and deveined
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
- Begin by preparing all your ingredients. Slice the zucchini into thin rounds, about 1/4 inch thick. Ensure the shrimp are peeled and deveined, and pat them dry with paper towels to remove excess moisture.
- In a mixing bowl, combine 1 cup of all-purpose flour and 1 teaspoon of salt. Mix well to ensure the salt is evenly distributed throughout the flour.
- Gradually add 1 cup of sparkling water to the flour mixture, whisking continuously until you achieve a smooth batter. The batter should be light and somewhat thick, but it should easily coat the back of a spoon. If it appears too thick, you can add a little more sparkling water to reach the desired consistency.
- In a large, deep skillet or a heavy-bottomed pot, pour in enough vegetable oil to reach a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping a small amount of batter into the oil; it should sizzle and rise to the surface immediately.
- While the oil is heating, prepare a plate lined with paper towels to drain the fried fritto misto once cooked.
- Once the oil is hot, dip the zucchini slices and shrimp into the batter, allowing any excess batter to drip off before carefully placing them into the hot oil. Be sure not to overcrowd the pan; fry in batches if necessary.
- Fry the zucchini and shrimp for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to turn them occasionally for even cooking.
- Once cooked, remove the fritto misto from the oil and transfer them to the prepared plate lined with paper towels to absorb any excess oil. Season immediately with a little more salt if desired.
- Continue frying the remaining batches until all the zucchini and shrimp are cooked.
- To serve, arrange the light and crispy fritto misto on a serving platter with lemon wedges on the side. Squeeze fresh lemon juice over the fritto misto just before eating for added flavor.
Tips
- Temperature is Key: Maintain your oil at a consistent 350°F (175°C) for the crispiest results. Use a cooking thermometer to ensure accuracy.
- Pat Ingredients Dry: Remove excess moisture from shrimp and zucchini before battering to prevent soggy fritters.
- Sparkling Water Secret: The carbonation in sparkling water helps create an extra light and crispy batter by introducing tiny air bubbles.
- Don't Overcrowd: Fry in small batches to maintain oil temperature and ensure even cooking.
- Serve Immediately: Fritto misto is best enjoyed right after cooking when it's at its crispiest.
- Lemon is Essential: Fresh lemon juice brightens the flavors and cuts through the richness of the fried ingredients.
- Drain Properly: Use paper towels to remove excess oil and keep the fritters crisp and not greasy.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 15g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 120mg
