Vegetable and Shrimp Frito Misto with Harissa Mayonnaise


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


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 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.

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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