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Peruvian Seafood Fritters 3

Serves 4 to 6 Appetizer seafood, Appetizers

Peruvian Seafood Fritters 3

Peruvian Seafood Fritters 3 is a reflection of how many families across Peru prepare their cherished seafood dishes. This home-style version captures the essence of a typical Peruvian kitchen, where salt is judged by hand and generous use of fat ensures a satisfying, communal meal. It's a dish that finds its place at any family gathering, with the table set for sharing, embodying the warmth and hospitality of Peruvian homes.

Expect a crisp, golden exterior that gives way to a tender, flavorful interior. The shrimp or white fish meld seamlessly with the subtle richness of the egg and flour, while a squeeze of lemon adds a bright, refreshing note. Each bite delivers a satisfying balance of textures and flavors, inviting you to reach for just one more.

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, leaving the tails on for easier handling. If using white fish, cut it into small, bite-sized pieces. Pat the seafood dry with paper towels to ensure a good texture in the fritters.
  2. In a mixing bowl, combine 100 g of flour with a pinch of fine sea salt. Crack the egg into the bowl and whisk until you have a smooth batter. The batter should be thick enough to coat the back of a spoon but not too runny.
  3. Gently fold the prepared seafood into the batter, ensuring each piece is well-coated. This step is crucial as the batter will protect the seafood during frying and provide a crispy exterior.
  4. In a deep frying pan or heavy-bottomed pot, pour enough oil to submerge the fritters halfway. Heat the oil over medium-high heat until it shimmers and a small drop of batter sizzles immediately upon contact.
  5. Carefully spoon the battered seafood into the hot oil, making sure not to overcrowd the pan. Fry the fritters in batches if necessary. Cook them until they are golden brown and crispy on the outside, about 2-3 minutes per side. The fritters should feel firm to the touch and have a rich, golden color.
  6. Remove the fritters from the oil using a slotted spoon and drain them on a plate lined with paper towels to absorb excess oil. This will keep them crisp.
  7. 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, enhancing their flavor with a fresh citrus note.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

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

Available soon on Amazon…

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