Shrimp Fritters

Ingredients

• For fryingOil
• 125 g (1 cup)Plain flour
• 5 g (1 teaspoon)Salt
• 4 g (1 teaspoon)Baking powder
• 12 g (1 tablespoon)Sugar
• 0.5 g (¼ teaspoon)White pepper
• 1 largeEgg, beaten
• 120 ml (½ cup)Water
• 60 g (½ cup)String beans, sliced
• 55 g (½ cup)Carrot, peeled and shredded
• 3 stalksSpring onions, chopped
• 135 g (1 cup)Shrimp, peeled, deveined and minced

Instructions

1. 1

   Warm the oil

   Warm frying oil in a large frying pan over medium heat.

2. 2

   Mix dry ingredients

   In a mixing bowl, combine the flour, salt, baking powder, sugar and white pepper.

3. 3

   Add egg mixture

   In a separate bowl, mix the beaten egg with the water, then add it to the dry ingredients.

4. 4

   Add fillings

   Add the sliced string beans, shredded carrot, spring onions and minced shrimp.

5. 5

   Fry the fritters

   Drop teaspoonfuls of the mixture into the hot oil and deep-fry until golden brown.

6. 6

   Drain well

   Transfer the cooked fritters to paper towels to drain.

7. 7

   Serve with sauce

   Serve with your favourite tartare sauce, if you like. The recipe makes 24 fritters.

What are shrimp fritters?

These are small, battered bites of shrimp and vegetables, fried until golden. The recipe is described as a Hawaiian creation that came from an attempt at making shrimp and vegetable tempura.

The batter brings the ingredients together into a more rustic fritter than separate tempura pieces. Minced shrimp, beans, carrot and spring onions spread through each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 45 calories, 2g protein, 4g carbs, 2g fat.

The flour and sugar provide most of the carbohydrates, while shrimp and egg contribute protein. Frying oil supplies most of the fat, and the amount absorbed can vary; serve a few fritters with salad or another vegetable side to balance the plate.

A simple, lightly seasoned batter

Dry mix: combining the flour, salt, baking powder, sugar and white pepper first helps distribute the seasonings evenly.

Wet mix: stir the beaten egg and water together before adding them to the flour. Mix in the fillings once the batter comes together.

Keep the pieces small

Portion size: teaspoonfuls make the 24 small fritters described in the recipe and help the shrimp and vegetables cook through. Keep the portions similar so they finish at roughly the same time.

Handling: add each spoonful carefully to the hot oil to avoid splashes, and leave space around the pieces so they can fry rather than crowd together.

Look for a golden finish

Colour: the method gives no exact frying time, so use the fritters’ golden-brown colour as the main cue. Check that the centres are cooked through before serving.

Texture: drain the fritters on paper towels after frying to remove excess surface oil and help keep their outsides crisp.

Choose a suitable frying pan

Oil depth: the recipe calls for deep-frying in a large frying pan, but does not specify how much oil to use. Add enough for frying while leaving plenty of room at the top of the pan.

Batch size: fry in batches if needed, rather than filling the pan with fritters. This makes them easier to turn and remove.

What to serve alongside

Dipping sauce: tartare sauce is the suggested optional accompaniment, adding a cool, tangy contrast to the hot fritters.

For a fuller meal, serve them with a crisp salad or another vegetable side. They also work as a shareable appetiser.

Recipe notes & tips

• Shred the carrot finely so it mixes easily into the batter.
• Chop the spring onions and beans into small pieces for even distribution.
• Use a teaspoon to keep the fritters close to a consistent size.
• Fry in batches if the pan becomes crowded.
• Let excess oil drain on paper towels before serving.

Variations

• Extra spring onion: add more chopped spring onion for a stronger savoury note.
• More vegetables: increase the carrot or string beans while keeping the pieces finely cut.
• Black pepper: use black pepper instead of white pepper if that is what you have.
• Spicy dip: serve with a chilli-spiked dipping sauce alongside the suggested tartare sauce.
• Herb finish: scatter chopped fresh herbs over the fritters just before serving.

Common mistakes to avoid

• Uneven pieces: large chunks of vegetables can make the fritters harder to portion; chop or shred them finely.
• Crowded pan: too many fritters at once make them difficult to handle; fry in batches.
• Inconsistent portions: varying spoonfuls cook at different rates; use teaspoonfuls for each fritter.
• Skipping the drain: excess oil can cling to the surface; transfer cooked fritters to paper towels.
• Guessing doneness by time: no frying time is specified; check for a golden exterior and a cooked centre.

How to store

Refrigerate leftover fritters in a covered container and use within 2 days. Reheat in an oven or frying pan until hot; they may be less crisp after storage.

Frequently asked questions