Vegetable and Shrimp Fritto Misto with Harissa Mayonnaise

The tender, golden crust gives an addictive crunch to your favorite vegetables. Serve with subtly spicy harissa mayonnaise for a dip that['s irresistible as a first course.]

Total Time:
1 hr 15 min
20 min
20 min
35 min
  • Batter:
  • 1 3/4 cups all-purpose flour
  • Pinch sea salt
  • 1 egg yolk
  • 1/2 cup seltzer or mineral water
  • 3 tablespoons olive oil
  • Harissa Mayonnaise:
  • 1 to 2 tablespoons harissa
  • 1/3 cup mayonnaise
  • Fritto Misto:
  • 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
  • To make the batter, whisk the flour, salt, egg yolk, and 1/2 cup water in a medium bowl. Add the sparkling water and then the olive oil. Set aside for 20 minutes.

  • Meanwhile, stir together the harissa and mayonnaise in a bowl and set aside.

  • For the fritto misto, bring 3 inches canola oil to 375 degrees F in a large, heavy-bottomed deep pot. Line 2 plates or a rack with paper towels.

  • Whisk together the egg whites and salt until they hold stiff peaks. Fold into the batter. Pat dry the vegetables and prawns and dip, a few at a time, into the batter and then into the oil. 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. Drain on paper towels and season with salt while warm. Serve with the harissa mayonnaise.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

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