Vegetable and Shrimp Fritto Misto with Harissa Mayo

Name: Vegetable and Shrimp Fritto Misto with Harissa Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups all-purpose flour; Pinch sea salt; 1 egg yolk; 1/2 cup seltzer or mineral water; 3 tablespoons olive oil; 1 to 2 tablespoons harissa; 1/3 cup mayonnaise; Canola oil, for frying; 2 large egg whites; Pinch salt; 1 delicata squash, peeled and thinly sliced; 1 sweet potato, peeled and thinly sliced; 1 red onion, thinly sliced and separated into rings; 12 green beans; 8 fresh whole sage leaves; 8 prawns, tails intact, peeled and deveined

Servings: persons

1 3/4 cups all-purpose flour
Pinch sea salt
1 egg yolk
1/2 cup seltzer or mineral water
3 tablespoons olive oil
1 to 2 tablespoons harissa
1/3 cup mayonnaise
Canola oil, for frying
2 large egg whites
Pinch salt
1 delicata squash, peeled and thinly sliced
1 sweet potato, peeled and thinly sliced
1 red onion, thinly sliced and separated into rings
12 green beans
8 fresh whole sage leaves
8 prawns, tails intact, peeled and deveined

1
To make the batter, whisk the flour, salt, egg yolk, and 1/2 cup water in a medium bowl.
2
Add the sparkling water and then the olive oil.
3
Set aside for 20 minutes.
4
Meanwhile, stir together the harissa and mayonnaise in a bowl and set aside.
5
For the fritto misto, bring 3 inches canola oil to 375 degrees F in a large, heavy-bottomed deep pot.
6
Line 2 plates or a rack with paper towels.
7
Whisk together the egg whites and salt until they hold stiff peaks.
8
Fold into the batter.
9
Pat dry the vegetables and prawns and dip, a few at a time, into the batter and then into the oil.
10
Fry in small batches, starting with the sage and ending with the prawns, until golden and the vegetables are crisp-tender, about 3 minutes, depending on the size, turning to brown on both sides.
11
Drain on paper towels and season with salt while warm.
12
Serve with the harissa mayonnaise.

944

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 3/4 cups all-purpose flour, Pinch sea salt, 1 egg yolk, 1/2 cup seltzer or mineral water, and more.

Yes, Vegetable and Shrimp Fritto Misto with Harissa Mayonnaise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable and Shrimp Fritto Misto with Harissa Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions