Shrimp Fritters
Submitted by carlajane
Mexican-style shrimp fritters: light, souffle-textured chopped shrimp fritters served with a chunky tomato and green chile sauce. Crispy outside, fluffy inside, with real heat.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThese are not the dense flour-batter shrimp fritters you find in fish-and-chip shops. The Mexican version goes light and souffle-style: separated eggs with the whites whipped to stiff peaks, then folded into yolk-and-flour-bound chopped shrimp. The result is a fritter that puffs in the hot oil into a cloud of crisp golden batter with tender shrimp suspended throughout.
The sauce is the equal partner. Sauteed onion and garlic get simmered with canned tomatoes and rinsed green chiles for 20 minutes into a chunky ranchero-style salsa. Spoon it warm over the freshly fried fritters or serve it on the side as a dipping sauce.
This is one of those dishes where the technique earns the calories. The whipped-egg-white method is what separates this from a generic fritter recipe and the reason every Mexican grandma insists you do it the long way.
Pro Tips
- Beat the egg whites in a clean dry bowl. Any trace of yolk or fat keeps them from reaching stiff peaks.
- Fold the whites in gently. Brutal stirring deflates the air bubbles and you’ll end up with flat, chewy fritters instead of puffy souffle-fritters.
- Maintain oil at 365°F (185°C). Too cold and they soak up grease; too hot and the outside burns before the eggs cook through.
- Fry in small batches. Crowding drops the oil temperature and turns crispy fritters into greasy ones.
Variations
- Use chopped crab or lobster meat in place of shrimp.
- Stir in 2 tablespoons chopped cilantro or scallion to the batter for fresh herb flavor.
- Top with crumbled queso fresco and a dollop of crema for a fuller plate.
Ingredients
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.
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