Shrimp Fritters Monica Bhide Recipes

EASY SHRIMP AND CORN FRITTERS

Steps:

• Pour 2 to 3 inches of vegetable oil into the bottom of a heavy-bottomed dutch oven or deep skillet. Heat the oil to 350°F.
• In a large bowl, stir together the hushpuppy mix, egg, corn, shrimp, salsa, green onions, and Creole seasoning. Allow to rest for about 3 minutes then stir again.
• Carefully drop heaping tablespoons of the batter into the hot oil and fry for 5 to 7 minutes or until golden brown and cooked though. Serve warm with a dipping sauce if desired.

SHRIMP CAKES WITH LEMON AIOLI (VIDEO)

Steps:

• Pat dry shrimp with paper towels then dice into pea-sized pieces.*
• Transfer chopped shrimp to a large mixing bowl. Add 4 oz shredded mozzarella, 1 egg, 1/4 cup mayo, 2 Tbsp parsley, 1/2 tsp salt and 1/8 tsp black pepper. Stir together then add 1/4 cup flour and mix until batter is creamy and well combined.
• Heat a large non-stick pan over medium heat and add 1 Tbsp olive oil. Add 1 heaping Tablespoon at a time (or a level ice cream scoop) and flatten out the tops of your fritters as you go so they are about 1/2" thick patties. Saute about 3 minutes per side or until golden brown on the edges and cooked through.
• In a small bowl, add mayo and stir to remove any lumps. Add 1 tsp lemon zest, 2 Tbsp lemon juice and pressed garlic clove and stir to combine.

SHRIMP FRITTERS WITH CORNICHON DRESSING

Steps:

• For the cornichon dressing: In a medium bowl, mix together the mayonnaise, cornichons, Dijon mustard, mustard powder, tarragon and lemon juice. Season with salt and pepper.
• For the shrimp fritters: Heat about 1 1/2 inches vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• In a small mixing bowl, whip the egg whites to medium peaks; set aside. In a separate bowl, combine the shrimp, scallions, zucchini, garlic and jalapenos and set aside.
• Whisk together the flour, baking powder and paprika in a medium bowl. Whisk in the egg yolks and enough of the buttermilk so the mixture is thick and not runny (adjust the amount accordingly). Season with salt and pepper. Fold the shrimp mixture into the batter, followed by the egg whites just to incorporate.
• Drop the fritters into the oil in batches using a small scoop or spoon, about 1 tablespoon each. Cook until golden brown, about 5 minutes, then drain on paper towels. Immediately season with salt. Serve with the cornichon dressing.

CRUNCHY SHRIMP FRITTERS

Steps:

• Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).
• Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.
• Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.

SHRIMP FRITTERS

Steps:

• Cook shrimp in butter 2 - 3 minutes.
• Remove from skillet and chop up very small.
• Add onions and peppers to skillet and saute 3 minutes.
• Add onion mixture to potatoes and mix well.
• Stir in eggs then shrimp.
• Stir in enough bread crumbs to make mixture firm.
• Roll potato mixture into balls then roll balls into additional bread crumbs.
• Cover and chill 30 minutes to 4 hours.
• Heat oil in deep fryer.
• Fry balls for about 4 minutes; drain on paper towels.
• Serve immediately.
• Makes 2 dozen small fritters! Enjoy!

SHRIMP FRITTERS

Steps:

• Coarsely chop shrimp, set aside.
• Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
• Stir in shrimp, onion, and next 3 ingredients; cover and chill 2 hours.
• Pour oil to a depth of 5 inches into a Dutch oven.
• When oil is hot, drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
• Drain fritters on paper towels.

SHRIMP FRITTERS

Steps:

• Directions: 1. Preheat oil to 350°F. 2. Place shrimp, green onions and garlic into a large mixing bowl and toss together. Set Aside. 3. Pour water into medium pot and add butter and salt and bring to a boil. 4. Once mixture has come to a boil, add flour and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 3 minutes. 5. Place dough into a stand mixer fixed with a paddle attachment and run on medium speed, allowing steam to escape. 6. Once most of the steam has disappeared add the egg, one at a time, scraping down the sides of the bowl after each addition. 7. Fold pepper into the pate a choux (the doughy/battery mixture). 8. Fold the shrimp mixture into the pate a choux until fully incorporated. 9. Once oil is hot, add tablespoon sized balls of the shrimp mixture into the oil (you'll have to do this in batches); make sure not to crowd the pan/fryer. 10. Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and season lightly with salt. Serve immediately with spicy honey drizzle.

SHRIMP FRITTERS (MONICA BHIDE)

Steps:

• Butterfly the shrimp. (Hold the shrimp with the rounded back facing you. Using a small, sharp knife, slice along the length of the shrimp, cutting almost but not completely through the shrimp. Gently press the halves of the shrimp outward to flatten it; it will resemble a butterfly.) Set aside. In a shallow bowl, combine the turmeric, chili powder, serrano, ginger, garlic, lemon juice and salt. Mix well. In a second bowl, beat the eggs. Place the flour in another shallow bowl. Coat each shrimp with the spice mixture, brushing off any clumps that form. Then dip the shrimp in the egg, allowing any excess to drop off, and coat with flour. Place the coated shrimp on a platter. Continue until all the shrimp are coated. Discard remaining eggs and flour. In a deep fryer or deep pan, heat the oil over medium-high heat until hot but not smoking. Lower the heat to medium and, working in batches, place a few of the shrimp in the pan and deep-fry until golden brown. Remove with a slotted spoon and set on paper towels to drain.