Shrimp Fritters
User Reviews
5
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Servings
10
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Calories
117 kcal
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Course
Appetizer
Shrimp Fritters
Description
This recipe begins by making a water, butter, and salt mixture brought to a boil, into which flour is stirred to form a dough cooked further to develop structure. After cooling slightly, eggs are beaten in one at a time to create pâte à choux. Chopped shrimp, green onions, and garlic are folded into the dough along with black pepper. The mixture is shaped into spoonful-sized fritters and deep-fried at 350°F until crisp and golden on both sides, about 4-6 minutes.
The fritters offer a combination of light choux batter with succulent shrimp and aromatic garlic and green onion flavors. They can be pan-fried in less oil as an alternative method. Serving these with a spicy honey drizzle provides a balance of savory and sweet heat, making them suited for appetizers or casual finger food.
Pan frying in about two inches of oil allows better control over oil usage and even cooking; flipping after 3-4 minutes helps achieve uniform crispness.
Ingredients
- ¾ pound tiger shrimp raw, peeled and cut into chunks
- 2 green onion thinly sliced
- 2 garlic cloves, minced
- 1 ½ cups water
- 1 ½ cups all-purpose flour
- 1 tablespoon butter unsalted
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 egg
- spicy honey drizzle recipe
- vegetable oil for frying
Instructions
- Preheat oil to 350°F.
- Place shrimp, green onions and garlic into a large mixing bowl and toss together. Set Aside.
- Pour water into medium pot and add butter and salt and bring to a boil.
- 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.
- Place dough into a stand mixer fixed with a paddle attachment and run on medium speed, allowing steam to escape.
- Once most of the steam has disappeared add the egg, one at a time, scraping down the sides of the bowl after each addition.
- Fold pepper into the pate a choux (the doughy/battery mixture).
- Fold the shrimp mixture into the pate a choux until fully incorporated.
- 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.
- 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.
Notes
- Pan frying in about 2 inches of oil is a good alternative to deep-frying, flipping the fritters after 3-4 minutes for better oil control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 117kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 440mg | 18% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 168IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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