Vegetable and shrimp fritto misto with harissa mayonnaise

Ingredients:

Batter

• 1 and 3/4 cups flour
• A pinch of sea salt
• 1 egg yolk
• 0.5 cups seltzer or mineral water
• 3 tbsp. l. olive oil

Mayonnaise with harissa

• 1-2 tbsp harissa
• 1/3 cup mayonnaise

Fritto-misto

• Whites of 2 large eggs
• A pinch of salt
• 1 delicata squash, peeled and thinly sliced
• 1 sweet potato, peeled and thinly sliced
• 1 red onion, thinly sliced ​​(separate rings)
• 12 green beans
• 8 whole fresh sage leaves
• 8 shrimp with tails, shells and guts removed
• Rapeseed oil (canola), for deep-frying

Preparation:

1. To prepare the batterIn a medium bowl, combine flour, salt, egg yolk, and 0.5 cups of water. Add sparkling water, then olive oil. Set aside for 20 minutes.
2. Meanwhile, combine the harissa and mayonnaise in a bowl and set aside.
3. In a large, deep, heavy-bottomed saucepan, heat 7 cm of canola oil to 190°C. Line 2 plates or a wire rack with paper towels.
4. To make fritto mistoBeat the egg whites with salt until stiff peaks form. Fold into the batter. Pat the vegetables and shrimp dry and dip them in the batter a few at a time, then lower them into the hot oil. Fry in small batches, starting with the sage and finishing with the shrimp, until the vegetables are golden brown and crispy, about 3 minutes, depending on their size.
5. Transfer to paper towels to remove excess oil and season immediately with salt. Serve with harissa mayonnaise.