Rebozados

• 2 eggs
• 1 teaspoon extra virgin olive oil
• 1 tablespoon minced fresh parsley leaves
• 1/4 teaspoon crumbled saffron, or more if you have it
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne
• 3/4 cup flour
• Oil for deep-frying (see headnote)
• 1 pound small shrimp, peeled
• Lime or lemon wedges for serving

1. Beat the eggs with 1/4 cup water and the extra virgin olive oil.
2. Stir in the parsley, saffron, baking soda, salt, cayenne, and flour until you have a smooth batter.
3. Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium-high to 350F (a drop of the batter will sizzle energetically but not violently).
4. Fold the shrimp into the batter, then transfer them to the oil one at a time with tongs or a spoon, working in batches.
5. Cook until golden brown and puffed, about 4 minutes.
6. Repeat with the remaining shrimp.
7. Drain on paper towels and serve immediately with lime wedges.
8. Substitute 1 pound vegetables, like broccoli, cauliflower, or chard, cut into bite-sized pieces, for the shrimp.

eggs, extra virgin olive oil, parsley, crumbled saffron, baking soda, salt, cayenne, flour, shrimp, lemon wedges

Taken from www.epicurious.com/recipes/food/views/rebozados-385673 (may not work)