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
In a saucepan, cook onion and garlic in the 2 tablespoons vegetable oil until the onion is tender.
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.
Meanwhile, beat the egg whites until stiff peaks form and set aside.
Beat the egg yolks and remaining 1/4 teaspoon of salt for about 5 minutes or until thick and lemon-colored.
Fold the reserved whites into the yolks and sprinkle the flour on top of the mixture.
Fold in and then fold in the shrimp.
In a deep skillet or saucepan heat 1 inch of vegetable oil to 365 degrees F.
Spoon the shrimp mixture into the hot oil using 2 tablespoons for small fritters or 1/4 cup for large fritters.
Fry about 2 minutes on each side or until golden brown.
Drain on paper toweling.
Serve hot with the tomato sauce.
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