Uploaded June 2021 | Updated September 2026, 2 days ago
These shrimp fritters are an original creation inspired by recipes from all over the place. One major inspiration is Jacques Pepin’s video about corn fritters. Another is “camarones diablo”, a sort of Mexican-fusion brochettes de crevettes, which includes spicy green pepper, usually serrano. We leave out the bacon, but the spicy green pepper and cheese are so nice with the shrimp that they seem an obvious addition. If it is possible to get fresh ramp (wild leek) greens, use those instead of the green onion.
These are best right after they are fried, so make sure to get all relevant mise en place accomplished in advance. If there is to be a salad, for instance, ensure that all greens are washed and ready and that the dressing ingredients are ready to go.
In order to ensure the crispiest possible fritters, place them onto a wire rack when they come out of the oil. This will ensure that any excess cooking oil will run off the food, rather than pooling into paper and possibly soaking back into the food once it is cool. Dust freshly racked fritters with a little salt or possibly mixed seasoning immediately after placing them on the rack.
Makes enough for 2-4 people, approximately 8 fritters.
Equipment:
• large nonstick skillet w/ 1/4” of cooking oil for frying
• nonstick friendly flipping spatula
• large mixing bowl
• small bowl or measuring cup, for beating egg
• 1/4 cup measure for scooping
Ingredients:
1/2 – 3/4 cup cooked shrimp small pieces, chopped if necessary
1 oz Havarti cheese or similar, small dice
3 ea green onions sliced thin
1/4 – 1/2 tsp green hot pepper relish or 1 chopped fresh green hot pepper
1 cup cake flour AP w/ 2 Tbsp switched for starch
1 cup sparkling water or light beer; as cold as possible
1 ea egg
1/4 – 1/2 tsp ground dry mustard or 1/2 – 1 tsp dijon mustard
1/4 tsp salt
Procedure:
1. Allow oil to warm if it takes some time.
2. Chop the shrimp if need be. If using salad shrimp, be sure to squeeze them dry.
3. Dice the cheese and slice the green onion.
4. Place the flour into the large mixing bowl.
5. Beat the egg with the salt and mustard in a small bowl or similar.
6. When the oil is hot, measure the sparkling water and combine it and the egg with the flour, folding as carefully as possible, until there are only a few lumps left.
7. Stir in the shrimp, cheese, onions and pepper relish.
8. Use a quarter-cup measure to scoop heaping amount into piles in the pan.
9. Make four piles, leaving enough batter for four more piles.
10. Allow them to cook about 4 minutes a side, turning once.
11. Place on a wire rack and season immediately.
12. Eat when safe, after 3-5 minutes.
Music: bensound.com/royalty-free-music
These shrimp fritters are an original creation inspired by recipes from all over the place. One major inspiration is Jacques Pepin’s video about corn fritters. Another is “camarones diablo”, a sort of Mexican-fusion brochettes de crevettes, which includes spicy green pepper, usually serrano. We leave out the bacon, but the spicy green pepper and cheese are so nice with the shrimp that they seem an obvious addition. If it is possible to get fresh ramp (wild leek) greens, use those instead of the green onion.
These are best right after they are fried, so make sure to get all relevant mise en place accomplished in advance. If there is to be a salad, for instance, ensure that all greens are washed and ready and that the dressing ingredients are ready to go.
In order to ensure the crispiest possible fritters, place them onto a wire rack when they come out of the oil. This will ensure that any excess cooking oil will run off the food, rather than pooling into paper and possibly soaking back into the food once it is cool. Dust freshly racked fritters with a little salt or possibly mixed seasoning immediately after placing them on the rack.
Makes enough for 2-4 people, approximately 8 fritters.
Equipment:
• large nonstick skillet w/ 1/4” of cooking oil for frying
• nonstick friendly flipping spatula
• large mixing bowl
• small bowl or measuring cup, for beating egg
• 1/4 cup measure for scooping
Ingredients:
1/2 – 3/4 cup cooked shrimp small pieces, chopped if necessary
1 oz Havarti cheese or similar, small dice
3 ea green onions sliced thin
1/4 – 1/2 tsp green hot pepper relish or 1 chopped fresh green hot pepper
1 cup cake flour AP w/ 2 Tbsp switched for starch
1 cup sparkling water or light beer; as cold as possible
1 ea egg
1/4 – 1/2 tsp ground dry mustard or 1/2 – 1 tsp dijon mustard
1/4 tsp salt
Procedure:
1. Allow oil to warm if it takes some time.
2. Chop the shrimp if need be. If using salad shrimp, be sure to squeeze them dry.
3. Dice the cheese and slice the green onion.
4. Place the flour into the large mixing bowl.
5. Beat the egg with the salt and mustard in a small bowl or similar.
6. When the oil is hot, measure the sparkling water and combine it and the egg with the flour, folding as carefully as possible, until there are only a few lumps left.
7. Stir in the shrimp, cheese, onions and pepper relish.
8. Use a quarter-cup measure to scoop heaping amount into piles in the pan.
9. Make four piles, leaving enough batter for four more piles.
10. Allow them to cook about 4 minutes a side, turning once.
11. Place on a wire rack and season immediately.
12. Eat when safe, after 3-5 minutes.
Music: bensound.com/royalty-free-music
