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

Ingredients

• 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

Instructions

1. 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.
2. Peel, devein and coarsely chop the shrimp, leaving some bigger pieces.
3. In a large bowl place chopped shrimp, celery, carrots, corn, peas, egg and milk. Mix to combine.
4. In a separate smaller bowl mix flour, cayenne, celery salt, kosher salt, pepper and baking powder. Stir to combine then stir into the wet mixture.
5. 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.
6. Fry for five minutes, tipping them with the strainer or tongs so they flip and cook on both sides.
7. After five minutes, remove one and check center. If done, remove all to a platter lined with paper towels.
8. Once oil is back to temperature, cook remaining fritters.
9. Serve hot with Finadene for dipping.

Attribution

Photo credit: eatdrinkmadison CC BY