Shrimp Fritters
Serve hot with the tomato sauce.
Yield
6 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
vegetable oil
|
|
| 8 | ounces |
tomatoes, canned
cut-up |
|
| 4 | ounces |
hot chili peppers
green, rinsed, seeded |
|
| ¾ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 3 | large |
eggs
separated |
|
| 2 | tablespoons |
unbleached all-purpose flour
|
|
| 4 ½ | ounces |
shrimp
drained, chopped |
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
finely chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
tomatoes, canned
cut-up |
|
| 115.6 | ml/g |
hot chili peppers
green, rinsed, seeded |
|
| 3.8 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 3 | large |
eggs
separated |
|
| 3E+1 | ml |
unbleached all-purpose flour
|
|
| 130.1 | ml/g |
shrimp
drained, chopped |
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
In a saucepan, cook onion and garlic in the 2 tablespoons of vegetable oil until the onion is tender.
Stir in the UNDRAINED tomatoes, chile peppers, ½ Tsp of the salt, and pepper.
Bring to boiling and then reduce the heat.
Cover and simmer 20 minutes and set aside keeping it warm.
Meanwhile, beat the egg whites until stiff peaks form and set aside.
Beat the egg yolks and remaining ¼ teaspoon of salt for about 5 minutes or until thick and lemon-colored.
Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture.
Fold in and then fold in the shrimp.
In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F.
Spoon the shrimp mixture into the hot oil using 2 Tbls for small fritters or ¼ cup for large fritters.
Fry about 2 minutes on each side or until golden brown.
Drain on paper toweling.
