Vegetable and Shrimp Fritto 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
• 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

1. To make the batter, whisk the flour, salt, egg yolk, and 1/2 cup water in a medium bowl.
2. Add the sparkling water and then the olive oil.
3. Set aside for 20 minutes.
4. Meanwhile, stir together the harissa and mayonnaise in a bowl and set aside.
5. For the fritto misto, bring 3 inches canola oil to 375 degrees F in a large, heavy-bottomed deep pot.
6. Line 2 plates or a rack with paper towels.
7. Whisk together the egg whites and salt until they hold stiff peaks.
8. Fold into the batter.
9. Pat dry the vegetables and prawns and dip, a few at a time, into the batter and then into the oil.
10. 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.
11. Drain on paper towels and season with salt while warm.
12. Serve with the harissa mayonnaise.

flour, salt, egg yolk, seltzer, olive oil, harissa, mayonnaise, canola oil, egg whites, salt, sweet potato, red onion, green beans, sage, prawns

Taken from www.foodnetwork.com/recipes/food-network-kitchens/vegetable-and-shrimp-fritto-misto-with-harissa-mayonnaise-recipe.html (may not work)