Shrimp Fritters

• Seafood

  • 3/4 lb Tiger shrimp, raw

• Produce

  • 2 Garlic cloves
  • 2 Green onions

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 Honey drizzle recipe found here, spicy

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Black pepper
  • 1 tsp Salt

• Dairy

  • 1 tbsp Butter, unsalted

• Liquids

  • 1 1/2 cups Water

Found on spoonforkbacon.com

Description

Ingredients

• 3/4 lb raw tiger shrimp, peeled and cut into chunks
• 2 green onions, thinly sliced
• 2 garlic cloves, minced
• 1 1/2 cups water
• 1 1/2 cups all purpose flour
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs
• spicy honey drizzle recipe found here
• vegetable oil for frying

Directions

• 1. Preheat oil to 350°F. 2. Place shrimp, green onions and garlic into a large mixing bowl and toss together. Set Aside. 3. Pour water into medium pot and add butter and salt and bring to a boil. 4. Once mixture has come to a boil, add flour and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 3 minutes. 5. Place dough into a stand mixer fixed with a paddle attachment and run on medium speed, allowing steam to escape. 6. Once most of the steam has disappeared add the egg, one at a time, scraping down the sides of the bowl after each addition. 7. Fold pepper into the pate a choux (the doughy/battery mixture). 8. Fold the shrimp mixture into the pate a choux until fully incorporated. 9. Once oil is hot, add tablespoon sized balls of the shrimp mixture into the oil (you’ll have to do this in batches); make sure not to crowd the pan/fryer. 10. Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and season lightly with salt. Serve immediately with spicy honey drizzle.