Hi All! Last year I went to the Bahamas to celebrate my sister’s bachelorette weekend. There were about 9 of us ladies and we had a really great time. One of my favorite things about the about the trip was the fact that everywhere I turned there were Conch Fritters (one of my best memories on the trip involved food, go figure). When I first saw them I was skeptical, thinking that I would be biting into a mouthful of greasy, bready batter. Nope, not at all! They were light, crisp and filled with chopped conch (think humungous clam of sorts, in more of a “snaily” type shell). I think I had a fritter with every meal while I was there, super good!
Anyway, I made my own little version of these conch fritters, using shrimp because it’s a lot more common and well, I love shrimp :) These fritters really are light and crisp on the outside and rich and savory on the inside. We’ve paired them with our spicy honey drizzle, which we’ve used before for our hush puppies…the super simple, sweet and spicy sauce goes really well with these bites. You should make them for your next cocktail party, game night or even just as a nice little snack anytime. Enjoy! xx, Jenny
Shrimp Fritters
Makes about 30
Ingredients:
3/4 lb raw tiger shrimp, peeled and cut into chunks
2 green onions, thinly sliced
2 garlic cloves, minced
1 1/2 cups water
1 1/2 cups all purpose flour
1 tablespoon unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs
spicy honey drizzle recipe found here
vegetable oil for frying
Directions:
1. Preheat oil to 350°F.
2. Place shrimp, green onions and garlic into a large mixing bowl and toss together. Set Aside.
3. Pour water into medium pot and add butter and salt and bring to a boil.
4. Once mixture has come to a boil, add flour and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 3 minutes.
5. Place dough into a stand mixer fixed with a paddle attachment and run on medium speed, allowing steam to escape.
6. Once most of the steam has disappeared add the egg, one at a time, scraping down the sides of the bowl after each addition.
7. Fold pepper into the pate a choux (the doughy/battery mixture).
8. Fold the shrimp mixture into the pate a choux until fully incorporated.
9. Once oil is hot, add tablespoon sized balls of the shrimp mixture into the oil (you’ll have to do this in batches); make sure not to crowd the pan/fryer.
10. Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and season lightly with salt. Serve immediately with spicy honey drizzle.
These look SO GOOD.
These look so good and I’d love to see Bahamas/bachelorette weekend pics!!! Dust off the archived pics!
Yum!, Shrimp!!!…They look delicious!
Have the best weekend!
SimplyClassyMe.blogspot.com
i want to have an eating contest and these are what i want to eat.
i’d totally win. WATCH OUT.
Oh my gosh these fritters look amazing!
OOoh sheit, I’d totally be in on this eating contest. Yum!
TA.
DAH.
FAR.
The recipe looks deceptively simple for such a fantastic-looking dish. Honey drizzle? Oh, goodness, I’m in LOVE!
I’ve been itching to fry something!! These look dangerously delicious…
ha-il yeah shrimp fritters! whenever my favorite local bistro has these on the menu i eat way too many. yours have that wonderful Asian twist though — mmm Sambal.
ps, i made your hush puppies last weekend with some ribs and some coleslaw. they were easily the best part of dinner! my friends raved. thanks for making me look good.
I try not to eat too much fried food, but you know, this is the sort of thing that weakens my resolve! Looks so good!
Such a wonderful blog. I am an instant fan. Cheers! : )
this looks like such a winner. TASTY!
Oh wow, these look incredible! I love conch too but shrimp is easy to get hold of and so sweet and delicious – pinning these to Pinterest now so I’ve got the recipe saved :-)
Another way to fry shrimp. I gotta make these!!
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these look delicious! that sauce looks amazing
What perfect party food this would be…this would last all of 5 seconds at my place as everyone loves prawns/shrimp.
These sound so good!
What heaven! Can’t wait to give this a try. Great post!
Looks so yummy! I want to make it, sounds fairly easy though I don’t have a stand mixer. Can I just kneed the dough?
Hi Liza!…you can’t really knead this as it’s more of a super sticky, thick batter (pate choux)…but you can either use a hand mixer OR keep the mixture in the saucepan and stir like crazy as you add the eggs (using a wooden spoon) until fully incorporated. Stirring by hand is obviously the toughest method, but it’s totally doable. Good luck!
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This recipe did NOT work.
Followed the directions step by step and dough turned out terrible.
Thanks a lot.
Man, that sucks…wonder what went wrong? You mentioned a dough? The flour mixture actually makes a sticky batter and not a “dough”..maybe that was it
Ok Kyle. Don’t be rude.
Kyle,
For sure you didn’t make the pate a choux correctly… it’s something that can be super tricky if you aren’t sure how to do it. Like the girls specified, it’s not a dough as much as a really sticky batter. Here’s a video on exactly how to do this cool technique (follow the SpoonForkBacon recipe, but this technique): http://www.youtube.com/watch?v=QOb_d-2o5Vw&feature=related. This is Jaques Pepin, so you know it’s authentic… ;) I happened to be watching the Cooking Channel the morning I was planning on making these & Gale Gand demo’d how to do this. I was super pumped cause I would certainly have botched it, too had I not fully understood what this batter should be.
And also, these guys here have their stuff down, Kyle… so the attitude (“thanks a lot”) could probably be toned down, hey. It’s not your fault if you don’t know how to do a new technique – cooking is all about learning & trying the new things! But it’s certainly not their fault that you don’t know how to do something. Be nice, please. I like these guys!
I’m planning on making these for a baby shower today. Any way I can make the dough ahead? Help!
Thanks,
Beth
Hi Beth, you can make the batter ahead of time and cover the surface directly with plastic wrap and chilled until ready to use
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Tried these last night and they were absolutely delish!!!!!
Thank you so much!!
Oh yeah! This need to happen in my kitchen immediately…
These will be great for the next party! Thanks for the recipe!
Made these yesterday and I am here to tell you these were better than any fritter we have had in Key West…..
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Just made these and are eating them as we speak. Delicious!
These were EXCELLENT! I did mine with a honey mustard dip and it complemented them so well. The recipe was so easy to follow.
I just love the blog… its very attractive…
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How many eggs for this recipe? There are no eggs listed with the ingredients, but Step 6 says to “…add the eggs, one at a time…”
Thanks!
Ignore my last comment…I must have totally missed the eggs!! Sorry!!
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just made these! so delicious. cut the recipe in half though cause i made them only for myself. YUM!