Tapas-Shrimp Fritters |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 30 each | 20 minutes | 10 minutes | 30 | N/A | 1.5g | N/A | 3g | 1.5g | 6mg |
| INGREDIENTS: | ||
| 2/3 cup all-purpose flour | 1/3 cup self-rising flour | 2 green onions, chopped |
| 2 tablespoons chopped fresh flat-leaf parsley | pinch cayenne pepper | 3/4 cup club soda |
| 4 oz small cooked shrimp, shelled and chopped | oil, for deep-frying | |
| 1 | Sift the flours into a large mixing bowl. Add the green onions, parsley, cayenne pepper and some salt and mix well. Make a well in the center, add some of the club soda and, using a whisk, gradually whisk in the flour from the sides to form a batter. Add enough of the club soda to form a batter that will drop from a spoon, then whisk until the mixture is smooth. Add the chopped shrimp and mix until everything is well combined. |
| 2 | Fill a deep, heavy-based saucepan a third full of oil and heat to 350 F (a cube of bread dropped in the oil will brown in 15 seconds). Drop scant thablespoons of the batter into the oil in batches and cook for 1-2 minutes, turning, until the fritters are puffed and evenly browned all over. Drain the fritters well on crumpled paper towels. Serve hot. |