Shrimp Fritters
Tortitas de CamaronesThis is an updated version of a recipe made with dried shrimp that's often served during Lent in the states of Chiapas and Oaxaca. Dried shrimp has a strong taste that many people don't like, so I use fresh, cooked shrimp.
Ingrediënten
Makes 12 to 16 small appetizers
- 1 to 1½ cups Fresh Salsa Mexicana or purchased salsa
- ½ pound 36 to 40 small cooked shrimp, coarsely chopped
- 1 small jalapeño chile seeded, veins removed, and minced
- 2 large eggs separated
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- ¼ cup flour plus 1 teaspoon to dust the shrimp
- Vegetable oil for frying
Instructies
- Prepare the salsa, if using homemade.
- Then, put the chopped shrimp and jalapeño in a bowl and mix together.
- In a medium bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until soft peaks form.
- In another small bowl, using the same beaters, beat the egg yolks until thick and pale.
- Gradually beat in the ¼ cup of flour.
- Fold the egg yolk mixture into the beaten egg whites.
- To the bowl with the shrimp add the remaining teaspoon of flour and toss to coat shrimp with flour.
- Fold the shrimp into the egg batter.
- Pour oil to a depth of about ½ inch into a heavy frying pan, such as cast iron, and heat over medium-high heat until a tiny drop of batter sizzles immediately when put into the hot oil.
- Fry the battered shrimp by heaping tablespoons, turning once, until golden brown on both sides.
- Drain on paper towels.
Notes / Tips / Wine Advice:
Serve at once with salsa for dipping.
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