Title: Shrimp Fritters
Categories: Mexican Seafood
Yield: 6 Servings
| 1/2 | c | Onion; Finely Chopped, 1 Md |
| 1 | | Clove Garlic; Minced |
| 2 | tb | Cooking Oil |
| 8 | oz | Tomatoes; Cut Up, 1 cn |
| 4 | oz | Green Chile Peppers; 1 cn, * |
| 3/4 | ts | Salt |
| 1 | ds | Pepper |
| 3 | | Eggs; Large, Separated |
| 2 | tb | Flour; Unbleached |
| 4 1/2 | oz | Shrimp; Drained,Chopped,1 cn |
| | | Vegetable Oil For Frying |
* Green Chile Peppers should be rinsed seeded and chopped. In a
saucepan, cook onion and garlic in the 2 Tbls of vegetable oil until the
onion is tender. Stir in the UNDRAINED tomatoes, chile peppers, 1/2 Tsp of
the salt, and pepper. Bring to boiling and then reduce the heat. Cover and
simmer 20 minutes and 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 tsp 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 Tbls 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.