Chamorro Shrimp Fritters
The Chamorro are the indigenous people to the Mariana Islands. These shrimp fritters are a combination of shrimp and vegetables. They are routinely served with Finadene Sauce for dipping.
Yield: 26 fritters
- Vegetable oil, for frying
- 1 pound (25-30) raw shrimp
- 1/4 cup celery, finely minced
- 1/2 cup carrots, shredded
- 1 cup canned kernel corn, drained
- 1/2 cup frozen peas, thawed
- 1 whole egg
- 3/4 cup canned evaporated milk
- 1 cup all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon celery salt
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons baking powder
- Fill a deep heavy Dutch oven with about six inches of the oil. Heat the oil to 350 degrees F and hold at that temperature.
- Peel, devein and coarsely chop the shrimp, leaving some bigger pieces.
- In a large bowl place chopped shrimp, celery, carrots, corn, peas, egg and milk. Mix to combine.
- In a separate smaller bowl mix flour, cayenne, celery salt, kosher salt, pepper and baking powder. Stir to combine then stir into the wet
- When the oil is hot, using a one ounce scoop (#40), scoop about 12 fritters into the hot oil, nudging with a strainer or tongs so they float and don’t stick to the bottom.
- Fry for five minutes, tipping them with the strainer or tongs so they flip and cook on both sides.
- After five minutes, remove one and check center. If done, remove all to a platter lined with paper towels.
- Once oil is back to temperature, cook remaining fritters.
- Serve hot with Finadene for dipping.