Shrimp Fritters


  • 1/2 cup onion, finely chopped (1 medium)
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 1 (8 ounce) can tomatoes, cut up
  • 1 (4 ounce) can green chile peppers, rinsed, seeded and chopped
  • 3/4 teaspoon salt
  • 1 dash pepper
  • 3 large eggs, separated
  • 2 tablespoons unbleached flour
  • 1 (4 1/2 ounce) can shrimp, drained and chopped
  • Vegetable oil for frying


  1. In a saucepan, cook onion and garlic in the 2 tablespoons vegetable oil until the onion is tender.
  2. Stir in the UNDRAINED tomatoes, chile peppers, 1/2 teaspoon salt, and pepper. Bring to boil, then reduce the heat. Cover and simmer 20 minutes; set aside, keeping it warm.
  3. Meanwhile, beat the egg whites until stiff peaks form and set aside.
  4. Beat the egg yolks and remaining 1/4 teaspoon of salt for about 5 minutes or until thick and lemon-colored.
  5. Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture.
  6. Fold in and then fold in the shrimp.
  7. In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F.
  8. Spoon the shrimp mixture into the hot oil using 2 tablespoons for small fritters or 1/4 cup for large fritters.
  9. Fry about 2 minutes on each side or until golden brown.
  10. Drain on paper toweling.
  11. Serve hot with the tomato sauce.

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