Nutrition Facts
8 servings
8
Recipe for Surimi Fritters
Today, I propose a recipe for savory fritters - surimi fritters. If you don't like surimi, you can substitute them with shrimp; it will work just as well. They are very easy and quick to make, well-seasoned, and flavorful. Perfect for an appetizer, buffet, picnic, etc. Serve them as they are or with your favorite sauces.
Ingredients
200 Flour
11 Baking powder
1 Curry powder
½ Salt
¼ Pepper
1 Garlic powder
1 Onion or shallot powder
1 Provençal herbs
1 Egg
100 Milk
100 Water
1 Sriracha sauce or to taste (or hot sauce)
200 Surimi sticks (or peeled shrimp)
Oil for frying
Directions
1
In a bowl, whisk together all the dry ingredients (the flour, baking powder, and spices).
2
Add the egg, milk, water, and sauce, and whisk from the center to the outer edges until a smooth, lump-free texture is achieved. The batter should be fairly liquid, but thicker than pancake batter.
3
Cut the surimi sticks into small pieces and fold them into the batter.
4
Cover the bowl and let the dough rest for 30 minutes at room temperature.
5
Heat a frying bath. When the oil is hot, reduce the heat to a medium intensity.
6
Add a tablespoon of batter for each fritter into the oil. Cook the fritters until they are golden. Drain on paper towels.
7
To finish, serve warm or at room temperature, either as is or with the sauce of your choice.
Ingredients
Ingredients
200 Flour
11 Baking powder
1 Curry powder
½ Salt
¼ Pepper
1 Garlic powder
1 Onion or shallot powder
1 Provençal herbs
1 Egg
100 Milk
100 Water
1 Sriracha sauce or to taste (or hot sauce)
200 Surimi sticks (or peeled shrimp)
Oil for frying
Directions
Directions
1
In a bowl, whisk together all the dry ingredients (the flour, baking powder, and spices).
2
Add the egg, milk, water, and sauce, and whisk from the center to the outer edges until a smooth, lump-free texture is achieved. The batter should be fairly liquid, but thicker than pancake batter.
3
Cut the surimi sticks into small pieces and fold them into the batter.
4
Cover the bowl and let the dough rest for 30 minutes at room temperature.
5
Heat a frying bath. When the oil is hot, reduce the heat to a medium intensity.
6
Add a tablespoon of batter for each fritter into the oil. Cook the fritters until they are golden. Drain on paper towels.
7
To finish, serve warm or at room temperature, either as is or with the sauce of your choice.
Notes
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