Sweet Onion Shrimp Balls

Sweet onion shrimp balls are an old-school Southern appetizer that punches above its grocery list. A whole pound and a half of shrimp gets ground with a sweet Vidalia onion and a single potato. The starch from the potato binds everything together and the egg holds it firm enough to drop spoonfuls straight into hot oil.

No flour, no breadcrumbs, no batter coating. The shrimp themselves are the structure. The result is more like a cake or fritter than a typical fried meatball: crispy outside, dense and savory inside, with sweet onion flecks throughout.

Serve with a quick remoulade, cocktail sauce, or a garlic aioli. They’re appetizer-perfect and disappear at parties.

Kitchen Tips

• Use Vidalia or another genuinely sweet onion (Walla Walla, Maui). Regular yellow onions are too sharp and overwhelm the shrimp.
• Grind in pulses, not a continuous run. Over-processing turns the batter into shrimp paste with no texture.
• The batter should be thick enough to hold its shape on a spoon. If it’s loose, add another half potato grated fine.
• Test one ball first to dial in oil temperature. 350°F (175°C) is the target. Too hot and the outside burns; too cool and they soak up oil.

Variations

• Add a teaspoon of Old Bay seasoning to the batter for a Maryland-style kick.
• Mince in 2 tablespoons of fresh parsley or chives for color and herb brightness.
• Pulse in a small jalapeño (seeded) for a spicy, Southwest version.