Tortas de camaron (shrimp fritters)

Yield: 4 Servings

Measure Ingredient
¾ cup Dehydrated shrimp (found in Asian or Mexican markets)
2 cups Bread crumbs or tortilla crumbs (see note)
\N \N Eggs
¼ teaspoon Salt
\N \N 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.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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