Shrimp-Jalapeño Fritters

Shrimp-Jalapeño Fritters

Deliciously fluffy, these fritters are the perfect addition to your summer plate.

Shrimp-Jalapeño Fritters
Makes about 24
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  1. Vegetable oil, for frying
  2. 11⁄2 cups all-purpose flour
  3. 1⁄2 cup shredded Monterey Jack cheese
  4. 1⁄4 cup finely chopped yellow onion
  5. 3 tablespoons chopped seeded jalapeño pepper
  6. 2 teaspoons baking powder
  7. 1⁄2 teaspoon kosher salt
  8. 1⁄4 teaspoon garlic powder
  9. 3⁄4 cup sparkling water
  10. 2 large eggs, separated
  11. 1 cup chopped fresh shrimp
  12. Sriracha sauce, to serve
  1. In a large deep cast-iron skillet, pour oil to a depth of 2 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°.
  2. In a large bowl, combine flour, cheese, onion, jalapeño, baking powder, salt, and garlic powder. In a medium bowl, whisk together sparkling water and egg yolks. Pour over flour mixture, stirring until moistened. Stir in shrimp. In another medium bowl, beat egg whites with a mixer at high speed until stiff peaks form; fold into shrimp mixture.
  3. Working in batches, drop shrimp mixture by tablespoonfuls into hot oil. Fry, turning occasionally, until golden brown, about 4 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve with Sriracha sauce.
Taste of the South


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