Atlantic Shrimp Fritters

As Chef Tim says “Love me some fritters!” This is our New England spin on a South Florida classic, Conch Fritters. Our rendition is chalk full of native North Atlantic shrimp! Serve with cocktail sauce, tartar sauce or any sauce that makes your pallet smile. Create a New England seafood fritter by substituting a portion of shrimp with lobster leg meat and clams.

INGREDIENTS

  • 1 cup ea small diced, red, yellow and green bell pepper
  • 2 ea small diced seeded jalapenos
  • 1 cup fine diced, yellow onion
  • 1 cup fine diced celery
  • 4 large chopped dill sprigs
  • 1 tablespoons kosher salt
  • 1 tablespoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 tablespoon dijon mustard
  • 1 cup sour cream
  • 4 ea eggs
  • 4 cups North Atlantic shrimp (Item #20199)
  • 1 tablespoon baking powder
  • 2 1/4 cup all purpose flour

 

DIRECTIONS

  1. Rough-chop shrimp and mix in with all wet ingredients, vegetables and seasonings. Fold in flour and baking powder.
  2. Form to desired size and fry at 325˚F until golden brown and cooked in the center.
  3. Set fritters on paper towel to drain excess oil. Serve with dipping sauce of choice.

Note: Use a one ounce scoop or teaspoons to transfer batter to the fryer.

Mix all wet ingredients, vegetables, seasonings and shrimp. Fold in flour and baking powder.
Form to desired size and fry at 325˚F until golden brown and cooked in the center.
Set fritters on paper towel to drain excess oil. Serve with dipping sauce of choice.

 

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