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Shrimp Fritters with Roasted Garlic Sauce
Polpettine di Gamberi al sugo d’Aglio arrostito
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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
Roasted Garlic Sauce
Yield: 18-20 fritters. (1-½“ each)
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.
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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