Vegetable and Shrimp Frito 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: 1 hr 15 min
  • Prep: 20 min
  • Inactive: 20 min
  • Cook: 35 min
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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

Frito 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


  1. 1. 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.
  2. 2. Meanwhile, stir together the harissa and mayonnaise in a bowl and set aside.
  3. 3. For the frito 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.
  4. 4. 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.
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