Serves: 12
Total Calories: 78
1. Prepare the salsa, if using homemade. Then, put the chopped shrimp and jalapeño in a bowl and mix together. In a medium bowl, using an electric mixer, beat the egg whites with cream of tartar and salt until soft peaks form. In another small bowl, using the same beaters, beat the egg yolks until thick and pale. Gradually beat in the 1/4 cup of flour. Fold the egg yolk mixture into the beaten egg whites. To the bowl with the shrimp add the remaining teaspoon of flour and toss to coat shrimp with flour. Fold the shrimp into the egg batter.
2. Pour oil to a depth of about 1/2-inch into a heavy frying pan, such as cast iron, and heat over medium-high heat until a tiny drop of batter sizzles immediately when put into the hot oil. Fry the battered shrimp by heaping tablespoons, turning once, until golden brown on both sides. Drain on paper towels. Serve at once with salsa for dipping.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Shrimp Fritters recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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