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Colombian Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Colombian Seafood Fritters

Colombian Seafood Fritters are a cherished staple from coastal towns, where the rhythm of the sea influences every bite. Families gather around these fritters during lively weekend lunches or casual weeknight dinners, relishing the fresh catch transformed into crispy, golden bites. They embody the spirit of home cooking, where salt is sprinkled intuitively, and the frying oil is never skimped on.

Each fritter boasts a tender interior, where the delicate sweetness of shrimp or white fish mingles with a subtle lemony brightness. The exterior, perfectly crisp and lightly salted, offers a satisfying crunch. These fritters are best enjoyed straight from the pan, inviting everyone to dive in and savor the simple pleasures of Colombian coastal cuisine.

Ingredients

  • 400 gshrimp or white fish
  • 100 gflour
  • 1egg
  • for fryingoil
  • lemon — to serve
  • to tastefine sea salt

Method

  1. Start by preparing the seafood. If using shrimp, peel and devein them. If using white fish, cut it into small, bite-sized pieces. Pat the seafood dry with paper towels to remove excess moisture, which will help the batter adhere better.
  2. In a large mixing bowl, combine 100 g of flour and a pinch of fine sea salt. Crack one egg into the bowl and whisk together until smooth. The batter should be thick enough to coat the back of a spoon. Adjust with a little more flour if necessary.
  3. Heat a generous amount of frying oil in a deep skillet or heavy-bottomed pot over medium-high heat. You want enough oil to submerge the fritters halfway. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
  4. Dip each piece of seafood into the batter, ensuring it's well-coated, then carefully place it into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil temperature and result in greasy fritters.
  5. Fry the fritters until they are golden brown and crispy on the outside, about 3-4 minutes per side. The seafood inside should be opaque and cooked through. Use a slotted spoon to remove the fritters from the oil and drain them on paper towels to remove excess oil.
  6. Finish the fritters with a sprinkle of fine sea salt while they are still hot. Serve immediately with lemon wedges on the side for squeezing over the fritters, adding a fresh, tangy contrast to the rich, crispy seafood.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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