CRUNCHY SHRIMP FRITTERS
To make these super-tasty and summer-y fritters, juicy shrimp are poached in lemon water and then coated in a batter made with rice flour before being deep fried to golden brown perfection. The rice flour ensures an ultra-crisp coating with a side benefit of making this dish naturally gluten-free!
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).
- Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.
- Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.
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know Rules
knowrules64@yahoo.comOverall, I really enjoyed these shrimp fritters. They were easy to make, delicious, and a great way to use up leftover shrimp.
Melbron Mativenga
m43@yahoo.comThese fritters were a bit too oily for my taste. I think I would have drained them on paper towels before serving.
Bradley MacGrady
m@yahoo.comI loved the texture of these fritters. They were crispy on the outside and fluffy on the inside. The shrimp flavor was also very pronounced.
Alyssa Dutter
dutteralyssa68@hotmail.comThese fritters were a little too spicy for my taste. I would recommend using less cayenne pepper next time.
Olliver Larson
larsono91@yahoo.comI followed the recipe exactly and the fritters were perfect. They were crispy on the outside and tender on the inside. The dipping sauce was also delicious.
Running Ragged Ranch
r-r@hotmail.comThese fritters were easy to make and turned out great! I will definitely be making them again.
arina soon
a.soon57@hotmail.frI'm not a big fan of seafood, but I actually really enjoyed these shrimp fritters. The shrimp flavor was subtle, and the fritters were crispy and light.
Thato Shofe
thato@yahoo.comThese fritters were a bit bland. I think I would have added more spices to the batter.
Yesenia Rivera
rivera.y@hotmail.comI made these fritters for my family and they loved them! The fritters were crispy and flavorful, and the dipping sauce was the perfect complement.
Caleb Manongwa
manongwa-caleb@hotmail.co.ukThese fritters were a little too greasy for my taste. I think I would have preferred to bake them instead of frying them.
Nattabi hawah
n_hawah@hotmail.co.ukI love the combination of flavors in these fritters. The shrimp, corn, and bell peppers complement each other perfectly. I also appreciate that the recipe is easy to follow.
Shadiya Isalam
shadiya.isalam91@gmail.comThese shrimp fritters were a hit at my party! They were crispy on the outside and tender on the inside, with a delicious shrimp flavor. I served them with a sweet and sour sauce, and they were perfect.