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Shrimp Fritters With Tomato Sauce

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  Tomato sauce 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Garlic 1 Clove (5 gm), minced
  Tomatoes and green chilies 1 Can (10 oz)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Eggs 4 , separated
  Celery salt 1⁄4 Teaspoon
  Dried parsley flakes 2 Teaspoon, dried
  Flour 2 Tablespoon
  Chopped cooked shrimp 1 Cup (16 tbs), well drained (Fresh, Frozen Or Canned)
  Oil 2 Cup (32 tbs) (For Deep Frying)

Make sauce; keep warm while making fritters.
Heat oil in medium saucepan.
Add onion and garlic; saute until limp.
Add tomatoes and chilies, and seasonings; bring to boil.
Reduce heat to simmer; cover.
Cook 20 minutes.
Meanwhile, beat egg whites until stiff.
Beat egg yolks, salt, celery salt, parsley flakes, and flour.
Fold into egg whites.
Fold in shrimp.
In heavy skillet or deep fryer heat at least 1 inch oil to 365 °F.
Fry fritters a few at a time (using 1/4 cup batter for each fritter) until golden; drain well. (Substitute clams for shrimp for clam fritters.)

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1405 Calories from Fat 871

% Daily Value*

Total Fat 98 g151%

Saturated Fat 16.8 g84%

Trans Fat 0 g

Cholesterol 1064.3 mg354.8%

Sodium 2754.7 mg114.8%

Total Carbohydrates 73 g24.4%

Dietary Fiber 12 g47.8%

Sugars 24.8 g

Protein 61 g121.3%

Vitamin A 94% Vitamin C 102.8%

Calcium 47.2% Iron 120%

*Based on a 2000 Calorie diet

Shrimp Fritters With Tomato Sauce Recipe