Yield: 4 Servings
|¾ cup||Dehydrated shrimp (found in Asian or Mexican markets)|
|2 cups||Bread crumbs or tortilla crumbs (see note)|
|Vegetable oil for frying|
Date: Fri, 15 Mar 1996 21:59:28 EST From: YQYM81A@... (MS KIMBERLY J MENDOZA) Per the request of Kathy Meade, here are a few traditional recipes for the week before Easter in Guanajuato, Mexico: Recipe By : Martha Mendoza
NOTE: To make tortilla crumbs, dry tortillas ( about 12) in an oven on low heat until crisp. Grind up in a food processor or blender.
Mix dried shrimps, bread crumbs and in a blender or processor container.
Process until the shrimps are ground up and well blended with crumbs. Empty into a bowl, and add eggs, 1 at a time, until you have a batter the consistency of a cooked oatmeal.
Heat enough oil in a skillet to about a depth of ¼". Put a tablespoonful of batter in the oil for each fritter, and fry til golden, turning once.
Serve on top of Nopales Guisados.
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