This recipe from Guam, makes the best shrimp fritters, on the planet. I guess you can tell I love these. They're very easy to make, and make great party appetizers, or a main course.
The only tricky part, is getting the temperature of the oil, just right. They need to be fried over a low/medium flame, if they brown too quickly, and the center is still wet, lower the temp, a bit.
2lbs. raw shrimp-peeled, de-veined, and chopped
16oz.package of frozen mixed vegetables-thawed
1/2cup thin sliced green onions
2tsp. baking powder
1-1/2tsp. celery salt
1-1/2tsp. garlic powder
1-1/2tsp. onion powder
1tsp. black pepper
1can evaporated milk
oil for frying
Greek yogurt dip:
1/2cup Greek yogurt
2 thin sliced green onions
1tsp. onion powder
1/2tsp. celery salt
1/4tsp. garlic powder
Mix well, wait 30 minutes before serving, to blend the flavors.
Remove the green beans, from the mixed vegetables, and cut them smaller. Put the vegetables and chopped shrimp, in a colander to drain while you make the batter.
Whisk together the flour, baking powder and spices.
In a large bowl, whisk together the eggs and milk.
Stir in the flour mixture, until well combined.
Add the shimp and vegetables, mix in well.
Heat about 2-inches of oil, over a low/medium flame. Drop in about 1Tbl. of the batter and fry until golden brown.
Split the fritter open, it should be moist in the center, but not wet.
Adjust the temperature, if needed, and fry the remaining batter.
This will make a large platter of fritters. They can be served, as is or with sweet chili sauce, sour cream, yogurt.
|Chop the shrimp, green onions, cut the green beans. place them in a colander to drain, while you make the batter.|
|Add the vegetables, and shrimp, to the batter, mix well. heat the oil, and fry 1Tbl. of batter.|
|I use a saucepan, with about 2-inches of oil, frying 3-4 at a time.|
|They should be moist in the center, but not wet.|