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Filipino Seafood Fritters 3

Serves 4 to 6 Appetizer seafood, Appetizers

Filipino Seafood Fritters 3

Filipino Seafood Fritters 3 is a beloved home recipe that graces family tables across the Philippines. Traditionally, these fritters find their place during merienda or late afternoon snacks, offering a savory respite from the day's activities. This dish encapsulates the Filipino knack for blending simplicity with flavor, using ingredients commonly found in the home kitchen.

Each fritter delivers a delightful crunch, followed by the delicate sweetness of shrimp or the mildness of white fish. A squeeze of lemon brightens every bite, while a dash of fine sea salt enhances the natural flavors. Best enjoyed fresh from the pan, these fritters invite everyone to gather around and savor the moment.

Ingredients

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

Method

  1. Begin by preparing the seafood. If using shrimp, peel and devein them, then chop into small pieces. If using white fish, ensure it is boneless and cut into small cubes. This will help the seafood cook evenly and blend well with the batter.
  2. In a mixing bowl, combine 100 g of flour and a pinch of fine sea salt. Crack in 1 egg and mix until you achieve a smooth, thick batter. The batter should be thick enough to coat the back of a spoon, ensuring it clings well to the seafood.
  3. Gently fold the prepared seafood into the batter, ensuring each piece is well-coated. This step is crucial for even cooking and flavor distribution.
  4. Heat a generous amount of oil in a deep frying pan over medium-high heat. You need enough oil to allow the fritters to float and cook evenly. Test the oil by dropping a small amount of batter into it; it should sizzle immediately and rise to the surface.
  5. Carefully spoon the seafood batter into the hot oil, forming small fritters. Avoid overcrowding the pan to maintain the oil temperature. Fry the fritters until they turn golden brown and crispy on the outside, which should take about 3-4 minutes per side.
  6. Once cooked, use a slotted spoon to remove the fritters from the oil and drain them on a paper towel-lined plate. This will help remove excess oil and keep them crispy.
  7. Finish the fritters by sprinkling them with a little more fine sea salt to taste. Serve immediately with lemon wedges on the side for a fresh, tangy contrast.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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