Vegetable and shrimp fritto misto with harissa mayonnaise

Votes: 2

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4 - 6

Fritto misto is an Italian appetizer made with deep-fried pieces of vegetables and seafood in batter. In this recipe, shrimp are accompanied by delicata squash, sweet potato, red onion rings, green bean pods, and large fresh sage leaves. The tender, golden crust gives the vegetables and seafood such a delicious crunch—it's impossible to stop eating! Serve fritto misto with a simple sauce made from mayonnaise and harissa. Its subtle spiciness perfectly complements both the shrimp and vegetables.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Batter

1 and 3/4 cups flour
A pinch of sea salt
1 egg yolk
0.5 cups seltzer or mineral water
3 tbsp. l. olive oil

Mayonnaise with harissa

1-2 tbsp harissa
1/3 cup mayonnaise

Fritto-misto

Whites of 2 large eggs
A pinch of salt
1 delicata squash, peeled and thinly sliced
1 sweet potato, peeled and thinly sliced
1 red onion, thinly sliced (separate rings)
12 green beans
8 whole fresh sage leaves
8 shrimp with tails, shells and guts removed
Rapeseed oil (canola), for deep-frying

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, eggs, flour, mineral water, harissa sauce, mayonnaise, sweet potato, pumpkin, green beans, sage

Cooking the dish according to the recipe:

To prepare the batterIn a medium bowl, combine flour, salt, egg yolk, and 0.5 cups of water. Add sparkling water, then olive oil. Set aside for 20 minutes.
Meanwhile, combine the harissa and mayonnaise in a bowl and set aside.

In a large, deep, heavy-bottomed saucepan, heat 7 cm of canola oil to 190°C. Line 2 plates or a wire rack with paper towels.
To make fritto mistoBeat the egg whites with salt until stiff peaks form. Fold into the batter. Pat the vegetables and shrimp dry and dip them in the batter a few at a time, then lower them into the hot oil. Fry in small batches, starting with the sage and finishing with the shrimp, until the vegetables are golden brown and crispy, about 3 minutes, depending on their size.
Transfer to paper towels to remove excess oil and season immediately with salt. Serve with harissa mayonnaise.

Categories:

recipe / Deep-frying / Appetizers / Snacks with sauces / Fish appetizers / Food Network - recipes / Italian cuisine

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