Shrimp Fritters with Roasted Garlic Sauce

Polpettine di Gamberi al sugo d’Aglio arrostito

Cooking With Nick Stellino
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1 lb. medium shrimp, (31-35) shelled, deveined and roughly chopped
1 lb. potatoes, peeled, boiled and mashed (1 ½(one and one half) cups mashed potato pulp)
1 cup freshly grated Parmesan cheese
1 egg, lightly beaten
1 tablespoon chopped fresh Italian parsley
1 teaspoon grated lemon zest
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup Italian style breadcrumbs
4-5 cupsOlive oil for frying
1 Recipe for Roasted Garlic Sauce

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Yield: 18-20 fritters. (1-½“ each)
Printable Version
Make the fritters by combining the shrimp, mashed potatoes, cheese, egg, parsley, lemon zest, salt and pepper in a large bowl. Mix well with your hands or a wooden spoon until the fritter dough is completely blended. Form the dough into 1½-inch balls. Roll the balls in the breadcrumbs and deep fry in a depth of olive oil heated to 350degrees. Fry only 4-5 at a time for 2-3 minutes, until golden brown and cooked through. Drain cooked fritters on crumpled paper towels. Keep warm and repeat with the remaining batter. Serve with roasted garlic sauce.
Chef’s Tip:
Do not use Extra Virgin or Virgin Olive oil for frying these fritters, the oil will burn. Rather, use "Extra Light" olive oil.
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