Shrimp fritters

The Lenten season is soon upon us which means no meat for 40 days! I’ve been stocking up on shrimp and fish before the prices skyrocket. The challenge will be to find different ways of preparing them so I don’t get bored.  My first experiment was this batch of crispy, tasty, golden shrimp fritters.  They’re great as a snack or appetizer or even as a light meal with a side salad.

What to use

1 lb fresh shrimp

1 lemon

5 garlic cloves

1/2 tsp cayenne pepper

1 tsp sea salt

1 tsp black pepper

1 cup fresh herbs (parsley, chive, culantro (shadon beni), thyme)

2 eggs

1 cup all purpose flour

2 tsp baking powder

1 tbs milk

1 cup canola oil for frying


What to do

Clean shrimp, cut off tails and chop into smaller pieces.  Season shrimp with sea salt, black pepper, juice of half of the lemon  and cayenne pepper.  Place shrimp in food processor and mince.  Add the garlic, herbs and eggs and process until the ingredients are well combined.  Place mixture into a large bowl and add flour, baking powder and milk.  Combine until entire mixture forms a paste.

Heat oil in a deep skillet and add tablespoons of mixture .  Be careful not to let drops of mixture touch each other. Fry on each side until golden and remove and drain on parchment paper.

Squeeze other half of lemon juice over all the fritters.  Serve with a dipping sauce of your choice.

I did a quick little dip of ketchup, honey mustard, chili paste and Miracle Whip.


And for dessert… a little wine and cheese…the perfect end to long work week….




  1. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

  2. yum these fritters remind me of the salted cod fritter that I absolutely adore. They do look exceptional.

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