Tortas de camaron (shrimp fritters) mexico

Yield: 1 Servings

Measure Ingredient
1 medium Onion, finely chopped
2 \N Clove garlic, minced
2 tablespoons Cooking oil
1 can (8 oz) tomatoes, cut up
1 can (4 oz) green chili peppers, rinsed, seeded and chopped
¾ teaspoon Salt
1 dash Pepper
3 \N Egg white
3 \N Egg yolks
2 tablespoons All purpose flour
6 ounces ,cooked shelled and cleaned shrimp or canned, drained and chopped
\N \N Fat for frying

Cut all that needs to be cut up and have ready. In Saucepan cook onion in the 2 tablespoons of oil till onion is tender. Add minced garlic. Stir in undrained tomatoes, chili peppers, ½ teaspoon of the salt and pepper.

Bring to a boil, then reduce heat. cover and simmer for 20 minutes. Keep warm

Meanwhile, beat egg whites till stiff peaks form. Beat yolks till thick and lemon coloured. add remaining ¼ teaspoon salt. and stir in. Fold whites into yolks. sprinkle flour on top. Fold in shrimp.

In deep skillet or saucepan heat 1 inch of fat to 365 degs. Using a Tablespoons for small frittes or ¼ cup measure for larger ones, Fry about 2 minutes on each side or until golden brown. Drain well on paper toweling.

serve hot with the tomato sauce. I sprinkled on some chopped Cilantro.

Makes 20 small or ten large fritters.

note: I had cooked and clean the shrimp the day before, so doing this was quite quick and easy. I had with it a lovely bowl of Potato soup.

Posted to Recipe Archive - 20 October 96 Date: Sun, 20 Oct 96 13:31:02 EDT submitted by: LeiG@...

Similar recipes