Rebozados

Directions

1. 1
   Beat the eggs with 1/4 cup water and the extra virgin olive oil.
2. 2
   Stir in the parsley, saffron, baking soda, salt, cayenne, and flour until you have a smooth batter.
3. 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. 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. 5
   Cook until golden brown and puffed, about 4 minutes.
6. 6
   Repeat with the remaining shrimp.
7. 7
   Drain on paper towels and serve immediately with lime wedges.
8. 8
   Substitute 1 pound vegetables, like broccoli, cauliflower, or chard, cut into bite-sized pieces, for the shrimp.