Fritto Veneziano Recipe
Fried Shrimp, Calamari, Zucchini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fritto Veneziano Ingredients
Method
Cooking Instructions
- 1
Prepare the batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold sparkling water, mixing until the batter is smooth and slightly thick.
- 2
Heat the oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 3
Coat the seafood and zucchini
Dip the shrimp, calamari rings, and zucchini slices into the batter until fully coated.
- 4
Fry the seafood and zucchini
Carefully place the battered seafood and zucchini into the hot oil in batches. Fry until golden brown and crispy, about 2-3 minutes per batch.
- 5
Drain and serve
Remove the fried items with a slotted spoon and drain on paper towels. Serve immediately with lemon wedges.
