Shrimp Fritters With Spicy Mayo

Summer 2015

From executive chef and owner Justin Devillier of Balise in New Orleans

1 pound raw shrimp, shells and tails removed
1/2 cup flour
1-1/4 tablespoons baking powder
1/2 tablespoon baking soda
1 tablespoon paprika
1/2 yellow onion, finely chopped (about 1/2 cup)
2 tablespoons parsley, finely chopped
1/2 cup water
1 egg, beaten with 2 tablespoons water
3 cups panko breadcrumbs
1/4 cup canola oil
salt
Spicy Mayo (recipe follows)

Chop half of the shrimp into 1/4-inch pieces. Put the other half in a food processor and puree.

Place the chopped and pureed shrimp in a bowl and add the flour, baking powder, baking soda, paprika, onion, parsley, and water. Mix well and refrigerate for 30 minutes.

Using a tablespoon, scoop about 30 balls of shrimp. One by one, lower the balls into the egg wash, roll them into the breadcrumbs until well coated, and place them on a parchment-lined cookie sheet.

Pour the canola oil into a large skillet over medium-high heat. Fry the fritters until firm, 3 to 4 minutes, and drain them on a paper towel-lined plate. Season with a light sprinkle of salt, and serve with Spicy Mayo.

Yield: about 30

SPICY MAYO

1 jalapeño
1 cup mayonnaise
2 teaspoons paprika
1/4 teaspoon cayenne
salt

In a cast-iron skillet over medium-high heat, char the jalapeño. Cool in a plastic bag or a bowl covered with plastic wrap. Scrape off the charred bits and put the jalapeño in a food processor with the mayonnaise, paprika, and cayenne. Puree until blended. Season to taste.

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