Shrimp Fritters With Tomato Sauce
|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)|
|Eggs||4 , separated|
|Celery salt||1⁄4 Teaspoon|
|Dried parsley flakes||2 Teaspoon, dried|
|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 Â°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.)