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
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
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.
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.
SHRIMP AND CORN FRITTERS
Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.
Provided by Anna Stockwell
Categories Brunch Side Fry Kid-Friendly Wheat/Gluten-Free Cornmeal Shrimp Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Whisk together sour cream, lemon juice, and ¼ tsp. salt; set aside for serving.
- Whisk flour, baking powder, Old Bay seasoning, and ½ tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.
- Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop ¼-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.
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 WRAPPED IN LETTUCE AND HERBS
Provided by Amanda Hesser
Categories dinner
Time 10m
Yield Makes about 12 fritters
Number Of Ingredients 14
Steps:
- In a bowl, combine the shrimp, scallion, ginger, chili, fish sauce, sesame oil, salt, sugar and rice flour.
- In a heavy saucepan, heat 2 inches of oil over medium-high heat. When the oil is hot, drop the shrimp in flattened golf-ball-size patties into the oil. Fry until golden on all sides, turning once, 1 to 2 minutes. Drain on paper towels. To serve, place a fritter, a cilantro sprig and two mint leaves on a lettuce leaf, sprinkle with lime juice, roll up and eat immediately.
Nutrition Facts : @context http, Calories 95, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 253 milligrams, Sugar 1 gram, TransFat 0 grams
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- Combine flour, baking powder, salt, and pepper in a medium mixing bowl; stir in milk and eggs. Add shrimp, onion, parsley, and hot sauce; stir well to blend ingredients.
- Carefully drop batter by tablespoonfuls into deep hot oil (375°); cook only a few at a time, turning once. Fry until fritters are golden brown. Drain well on paper towels. Serve hot with cocktail sauce or tartar sauce.
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- In a large bowl, combine the chopped shrimp with the diced bread, onion, cilantro, jalapeños, garlic, egg, turmeric, cumin, lemon juice and salt. Shape the shrimp mixture into 20 balls, using 2 tablespoons of the mixture for each. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.
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