Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2 Tbsp. vegetable oil
- 1/2 c. minced onions Salt to taste Cayenne to taste
- 1/2 lb large shrimp peeled, deveined, and cut into 1/2" pcs
- 3 x Large eggs beaten
- 1 1/2 c. lowfat milk
- 2 tsp baking pwdr
- 1 tsp salt
- 3 1/4 c. flour
- 1 Tbsp. minced parsley Crystal Warm Sauce to taste Worcestershire sauce to taste
- 1 lb fresh courgette grated Solid vegetable shortening for deep-frying Creole seasoning (Essence) to taste Roasted Red Pepper Emulsion (see recipe)
Direcciones
- Heat the oil in a skillet over medium-high heat. Add in the onions. Season with salt and pepper and saute/fry for about 3 min, or possibly till slightly wilted. Season the shrimp with salt and pepper. Add in the shrimp and saute/fry till the shrimp turn pink, 2 to 3 min. Remove and set aside to cold.
- Make a batter by combining the Large eggs, lowfat milk, baking pwdr, 1 tsp. salt, and the cayenne. Add in the flour, 1/4 c. at a time, beating and incorporating till all is used and the batter is smooth. Stir in the parsley. Season the batter with warm sauce and Worcestershire sauce. Season the courgette with salt and pepper. Add in the shrimp mix and grated courgette to the batter and fold to mix.
- Heat the shortening to 360 degrees. Drop the batter, a heaping Tbsp. at a time, into the warm oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them proportionately. Remove and drain on paper towels. Season with Creole seasoning and serve with the Roasted Red Pepper Emulsion.
- This recipe yields about 2 dozen.
- Yield:"24 fritters"
