This is a take on my mother’s potato fritters. I have tasted hers, but she has never tasted this alternative that I created. This dish is best served as soon as it is made. The fritters will lose their crispness with reheating.
Makes 4 servings
1 pound medium shrimp, tail off and deveined
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
1 serrano chili pepper (fresh or canned), seeded and minced
1 tablespoon grated fresh ginger root
1 tablespoon minced fresh garlic cloves
1 tablespoon lemon juice
Salt to taste
2 medium eggs
3 heaping tablespoons all-purpose flour
4 cups vegetable oil
Butterfly the shrimp. (Hold the shrimp with the rounded back facing you. Using a small, sharp knife, slice along the length of the shrimp, cutting almost but not completely through the shrimp. Gently press the halves of the shrimp outward to flatten it; it will resemble a butterfly.) Set aside.
In a shallow bowl, combine the turmeric, chili powder, serrano, ginger, garlic, lemon juice and salt. Mix well.
In a second bowl, beat the eggs. Place the flour in another shallow bowl.
Coat each shrimp with the spice mixture, brushing off any clumps that form. Then dip the shrimp in the egg, allowing any excess to drop off, and coat with flour. Place the coated shrimp on a platter. Continue until all the shrimp are coated. Discard remaining eggs and flour.
In a deep fryer or deep pan, heat the oil over medium-high heat until hot but not smoking. Lower the heat to medium and, working in batches, place a few of the shrimp in the pan and deep-fry until golden brown.
Remove with a slotted spoon and set on paper towels to drain.