Vegetable and Shrimp Frito Misto with Harissa Mayonnaise (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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.] 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 |
Directions:
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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