The Spanish version of Tempura (page 91), this produces a much thicker crust. It is most often made with shrimp, but you can use any seafood or vegetable or even bits of meat. It’s a simple but super flavorful frying technique. In much of Spain, olive oil is used for deep-frying, and it’s good; furthermore, it has become so inexpensive that it’s no longer impractical. But you can use a neutral oil, like corn or vegetable oil, if you prefer.

　　

Ingredients

makes 4 to 6 servings

　　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

　　

Step 1

Beat the eggs with 1/4 cup water and the extra virgin olive oil. Stir in the parsley, saffron, baking soda, salt, cayenne, and flour until you have a smooth batter. Let the mixture rest while you put about 3 inches of oil in a deep saucepan and heat it over medium-high to 350°F (a drop of the batter will sizzle energetically but not violently).

　　

Step 2

Fold the shrimp into the batter, then transfer them to the oil one at a time with tongs or a spoon, working in batches. Cook until golden brown and puffed, about 4 minutes. Repeat with the remaining shrimp.

　　

Step 3

Drain on paper towels and serve immediately with lime wedges.

　　

Vegetable Rebozados

Step 4

Substitute 1 pound vegetables, like broccoli, cauliflower, or chard, cut into bite-sized pieces, for the shrimp.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.