A vodka-and-cornstarch-based batter creates a coating that fries up gloriously golden brown, with a seriously crunchy exterior that gives way to tender bites of shrimp and tangy giardiniera.
The alcohol in vodka won't bind to flour to create gluten, and evaporates quicker than water, resulting in a puffy shell lighter than water-and-beer-based counterparts.
Use vinegar-based giardiniera for a zippy flavor, as the acid will cut through the rich batter, providing a welcome freshness, similar to vinegar with fish and chips.
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