Shrimp And Sweet Potato Fritters Food
SWEET POTATO SHRIMP CAKES
Provided by Guy Fieri
Categories appetizer
Time 16m
Yield 10 to 12 (3-inch) cakes
Number Of Ingredients 12
Steps:
- In a large bowl, combine the soy sauce and the fish sauce, then add in the shrimp. Cover the bowl and allow to marinate, in the refrigerator, while preparing sweet potatoes.
- Peel and grate sweet potatoes. With hands, squeeze excess moisture from potato if necessary. In a large bowl, combine the sweet potatoes and the remaining ingredients, except the flour, mixing well. Stir in the flour and mix to combine.
- Remove the shrimp from the marinade to a cutting board, then chop and fold into the sweet potato mixture.
- In a large heavy bottomed skillet, over medium-high heat, add 2 tablespoons of the peanut oil. Form cakes, as flat as possible and carefully add first batch to pan. Fry for 1 1/2 to 2 minutes on the first side and 1 minute on the second side. Remove to a serving platter and season with salt. Add remaining oil to the pan and cook the second batch. Serve immediately.
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- Combine all the ingredients through salt in a large bowl. Whisk until a smooth, loose batter forms.
- Pat dry the shrimp and sweet potatoes. They don’t have to be bone dry, but get as much of the liquid off them as possible. Add them to the bowl. Mix to coat them with the batter.
- Heat a couple cups of oil to 300 degrees F. You can use a cast iron skillet, stainless steel pan/pot, or dutch oven. Make sure the oil is ~1 inch deep.
- Cover a large plate with paper towels. This is where you will place the fritters after they’re done frying.
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