SHRIMP FRITTERS

Hi All! Last year I went to the Bahamas to celebrate my sister’s bachelorette weekend. There were about 9 of us ladies and we had a really great time. One of my favorite things about the about the trip was the fact that everywhere I turned there were Conch Fritters (one of my best memories on the trip involved food, go figure). When I first saw them I was skeptical, thinking that I would be biting into a mouthful of greasy, bready batter. Nope, not at all! They were light, crisp and filled with chopped conch (think humungous clam of sorts, in more of a “snaily” type shell). I think I had a fritter with every meal while I was there, super good!

SHRIMP FRITTERS


Ingredients:

  • 3/4 lb raw tiger shrimp, peeled and cut into chunks
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 cups water
  • 1 1/2 cups all purpose flour
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs
  • spicy honey drizzle recipe found here
  • vegetable oil for frying

Directions:

  • 1. Preheat oil to 350°F.
  • 2. Place shrimp, green onions and garlic into a large mixing bowl and toss together. Set Aside.
  • 3. Pour water into medium pot and add butter and salt and bring to a boil.
  • 4. 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.
  • 5. Place dough into a stand mixer fixed with a paddle attachment and run on medium speed, allowing steam to escape.
  • 6. Once most of the steam has disappeared add the egg, one at a time, scraping down the sides of the bowl after each addition.
  • 7. Fold pepper into the pate a choux (the doughy/battery mixture).
  • 8. Fold the shrimp mixture into the pate a choux until fully incorporated.
  • 9. 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.