Shrimp-Jalapeño Fritters


Deliciously fluffy, these fritters are the perfect addition to your summer plate.

Shrimp-Jalapeño Fritters
Serves: About 24
  • Vegetable oil, for frying
  • 11⁄2 cups all-purpose flour
  • 1⁄2 cup shredded Monterey Jack cheese
  • 1⁄4 cup finely chopped yellow onion
  • 3 tablespoons chopped seeded jalapeño pepper
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon kosher salt
  • 1⁄4 teaspoon garlic powder
  • 3⁄4 cup sparkling water
  • 2 large eggs, separated
  • 1 cup chopped fresh shrimp
  • Sriracha sauce, to serve
  1. In a large deep cast-iron skillet, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°.
  2. In a large bowl, combine flour, cheese, onion, jalapeño, baking powder, salt, and garlic powder. In a medium bowl, whisk together sparkling water and egg yolks. Pour over flour mixture, stirring until moistened. Stir in shrimp. In another medium bowl, beat egg whites with a mixer at high speed until stiff peaks form; fold into shrimp mixture.
  3. Working in batches, drop shrimp mixture by tablespoonfuls into hot oil. Fry, turning occasionally, until golden brown, about 4 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve with Sriracha sauce.



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