Shrimp Fritters with Lemon Remoulade

Shrimp Fritters with Lemon Remoulade
Shrimp Fritters with Lemon Remoulade

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

fritters

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Fritters

  • 1/2

    lb medium shrimp, shelled, deveined and very coarsely chopped

  • 2

    slices of firm white bread, crusts removed and bread cut into 1/4-inch dice

  • 1/2

    medium yellow onion, minced

  • 2-3

    Tbl coarsely chopped cilantro

  • 3

    garlic cloves, finely chopped

  • 1

    large egg, beaten

  • 1/2

    tsp turmeric

  • 1/4

    tsp ground cumin

  • 1/2

    tsp fresh lemon juice

  • 1/2

    tsp salt

  • 1/2

    cup Panko bread crumbs

  • 1/2

    cup vegetable oil, for frying

  • Lemon Remoulade

  • 1/3

    cup mayonnaise

  • 1

    Tbl minced parsley

  • 1

    Tbl finely chopped cornichons

  • 2

    tsp Dijon mustard

  • 1

    small garlic clove, minced

  • 1

    tsp capers, drained and chopped

  • Juice of half a lemon

Directions

Fritters 1. In a large bowl, combine the chopped shrimp with the diced bread, onion, cilantro, garlic, egg, turmeric, cumin, lemon juice, and salt. Shape the shrimp mixture into 12-15 small fritters, using 1 1/2 Tbl of the mixture for each. Transfer to a plate or baking sheet and refrigerate until firm, about 30 minutes. 2. Preheat oven to 350 degrees. 3. Spread the bread crumbs on a plate. 4. Roll the shrimp balls in the bread crumbs, patting to adhere. 5. Shake off any excess crumbs. In a large skillet, heat the oil over medium high heat, until shimmering. 6. Fry the shrimp fritters without crowding the skillet, until lightly browned, about 2 minutes per side. 7. Drain the shrimp fritters on a paper towel lined plate or tray. 8. Repeat with the remaining sheet with ample space in between and bake for about 5 minutes, or until cooked through. Lemon Remoulade 1. Combine all ingredients in a small mixing bowl and stir briskly until smooth. 2. Top each shrimp fritter with a dallop of remoulade and eat while warm.

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