SHRIMP FRITTERS
Crispy shrimp fritters loaded with shrimp and bean sprouts. This homemade shrimp fritters recipe is so easy to make and taste so good with chili sauce.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Combine all the ingredients (except the oil) in a bowl and mix well.
- The mixture might seem very dry at first, but eventually, it will become slightly watery.
- Heat up a wok with enough oil for shallow-frying. As soon as the oil is fully heated, lower it to medium heat. Use a tablespoon to scoop up a heaping tablespoon of the mixture and gently drop it into the wok. Repeat the same until the oil is 80% filled with the shrimp fritters (you will have to fry in 2-3 batches depending on the size of your wok).
- Turn the shrimp fritters over and fry until both sides are golden brown. Dish out with a strainer, draining excess oil by laying the shrimp fritters on a dish lined with paper towels. Serve immediately with your favorite chili sauce.
Nutrition Facts : Calories 213 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 106 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 12 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 424 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CRUNCHY SHRIMP FRITTERS
To make these super-tasty and summer-y fritters, juicy shrimp are poached in lemon water and then coated in a batter made with rice flour before being deep fried to golden brown perfection. The rice flour ensures an ultra-crisp coating with a side benefit of making this dish naturally gluten-free!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 10
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
Make and share this Shrimp Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 8 appetizer
Number Of Ingredients 11
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 WITH CORNICHON DRESSING
Provided by Geoffrey Zakarian
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 19
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.
ZUCCHINI AND SHRIMP FRITTERS
Provided by Emeril Lagasse
Categories appetizer
Time 35m
Yield about 5 dozen
Number Of Ingredients 22
Steps:
- Season the shrimp lightly with the Essence and set aside.
- In a medium skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, 2 to 3 minutes. Add the shrimp and pinch of salt and cook, stirring, until the shrimp turn pink, 2 to 3 minutes. Set aside to cool.
- In a large pot or deep-fryer, heat the oil to 360 degrees F.
- In a large bowl, make the batter by whisking the eggs, milk, baking powder, salt, and cayenne. Add the flour 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture and grated zucchini to the batter and fold to mix.
- Using a small ice cream scoop measuring 1 1/2 tablespoons, drop the batter into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly and cook until golden brown on all sides, about 3 minutes. Drain on paper towels and season with additional Essence.
- Serve hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
CORN AND SHRIMP FRITTERS
These are wonderful little tid-bits! Great without the sauce, but the sauce definitely adds something extra. I like the sauce with other things too....chicken fingers, fried shrimp, grilled chicken....try it out on whatever you think might suit you! Originally shared by Jo Rita Jordan, and the recipe is from Rosie's Place in Massachusetts.
Provided by breezermom
Categories Corn
Time 45m
Yield 5 serving(s)
Number Of Ingredients 22
Steps:
- Peel and devein the shrimp; cut into 1/2 inch pieces.
- Combine the shrimp, corn and next 9 ingredients in a large bowl; stir well.
- Pour oil to a depth of 1 inch in a heavy saucepan; heat to 375 degrees. Drop shrimp mixture by tablespoonfuls into the hot oil; fry 2 minutes on each side or until golden. Do not crowd the fritters, cook in batches. Drain on paper towels. Serve immediately with sauce.
- Sauce:.
- Combine all ingredients; stir well.
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
This a co workers recepie! She says they are fantastic and always an appetizer at here holiday functions! Posted for safe keeping!
Provided by Mandy ny
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 251.3, Fat 9.4, SaturatedFat 4.6, Cholesterol 238, Sodium 1038.3, Carbohydrate 19.2, Fiber 2, Sugar 2.5, Protein 21.8
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