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Thai Seafood Fritters

Serves 4 to 6 Appetizer seafood, Appetizers

Thai Seafood Fritters

Thai Seafood Fritters are a beloved staple of home kitchens across Thailand, often gracing tables as a midday meal or a casual evening snack. This dish reflects the heart of Thai home cooking, where ingredients are measured by instinct and shared among family and friends. Its origins are humble, yet it holds a cherished place in the everyday culinary landscape.

When made with shrimp or white fish, these fritters offer a delightful contrast of textures—crisp on the outside and tender within. The generous use of oil ensures a golden finish, while a squeeze of lemon adds brightness, balancing the salinity of the sea salt. They're best enjoyed fresh from the pan, embodying the warmth and comfort of a home-cooked meal.

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, then chop into small pieces. If using white fish, ensure it's boneless and skinless, then cut into small cubes. This will ensure even cooking and a tender texture in the fritters.
  2. In a large mixing bowl, combine the chopped seafood with 100 g of flour and one beaten egg. Mix well until the seafood is evenly coated and the mixture is slightly sticky. This helps bind the fritters together.
  3. Heat a generous amount of oil in a large frying pan over medium-high heat. The oil should be about 1 cm deep to allow the fritters to fry evenly. Test the oil by dropping a small piece of batter into it; if it sizzles and rises to the surface, the oil is ready.
  4. Carefully spoon the seafood mixture into the hot oil, forming small fritters. Do not overcrowd the pan; leave enough space between each fritter to allow them to cook evenly. Fry until the edges are golden brown and crispy, then flip to cook the other side. The fritters should be golden brown all over and the seafood inside should be opaque and cooked through.
  5. Once the fritters are cooked, remove them from the pan and place them on a paper towel-lined plate to drain excess oil. This will keep them crisp.
  6. Finish the fritters with a sprinkle of fine sea salt to taste. Serve immediately with lemon wedges on the side for squeezing over the fritters, adding a fresh, tangy contrast to the rich flavors.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

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

Available soon on Amazon…

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