SHRIMP FRITTERS
1 large ear fresh corn, husked
l/2
teaspoon ground black pepper
6 ounces uncooked large shrimp,
3 tablespoons canned unsweetened coconut milk
peeled, de-veined, chopped
1 large egg
l/2
cup alfalfa sprouts
cup grated carrots
2 garlic cloves, minced
2 tablespoons all purpose flour
l/2
teaspoon salt
3 tablespoons vegetable oil
Cook corn in pot of boiling water until crisp and tender (approximately 3 minutes). Drain. Cut kernels from cob.
Transfer kernels to large bowl. Mix in shrimp and next 5 ingredients. Whisk coconut milk and egg together.
Stir into corn mixture; mix in flour.
Heat oil in deep fryer to 160°C. Working in batches, flatten 114 cupfuls of mixture into 3 inch rounds and
lower into oit. Cook until golden (about 5 minutes). Transfer-to paper towels; drain. Serve hot.
8
EGGPLANT FRITTERS
Preheat deep fryer to 365°F
Pare and slice:
A small sized eggplant
Cook it
until it is tender in:
Boiling water to cover
Add:
1 teaspoon vinegar
Drain the eggplant: Mash it. Beat in:
1
egg
l/2
teaspoon salt
Place in deep fryer until light, golden brown
3 tablespoons flour
l/2
teaspoon any baking powder
6
FRITTER BATTER FOR VEGETABLES, MEAT AND FISH
Put in a bowl and mix well:
l-1/3
cups all purpose flour
1 tablespoon melted butter or cooking oil
1 teaspoon salt
2 beaten egg yolks
l/4
teaspoon pepper
Add gradually, stirring constantly:
3/4 cup flat beer
Allow the batter to rest covered and refrigerated 3 to 12 hours.
Just before using you may add:
2 stiffly beaten egg whites
Bound Breading
Mix:
1’ cup all purpose flour, finely sifted dry bread crumbs or finely crushed corn flakes
1 teaspoon salt
l/4
teaspoon pepper or teaspoon paprika
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