Shrimp Fritters with Lemon Remoulade

By á-31949

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

Details

Servings 12

Preparation

Step 1

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.