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Vietnamese Seafood Fritters 2

Serves 4 to 6 Appetizer seafood, Appetizers

Vietnamese Seafood Fritters 2

Vietnamese Seafood Fritters 2 reflects the essence of home cooking in Vietnam, where simplicity meets the bountiful ocean. This dish is a staple at family dinners, often appearing during weekend gatherings when the pace slows and the focus shifts to savoring each bite. The recipe is passed down through generations, ensuring that the fritters retain their comforting and familiar taste.

The fritters are crisp on the outside, tender within, with the briny sweetness of shrimp or white fish shining through. A hint of lemon brings a refreshing brightness, balanced by the delicate hand-salted seasoning. They're best enjoyed hot, straight from the pan, inviting everyone to reach for 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, then chop into small pieces. If using white fish, ensure it's boneless and cut into small chunks. This will help the seafood cook evenly and blend well with the batter.
  2. In a mixing bowl, combine 100 g of flour and 1 egg. Gradually add water, stirring continuously, until you achieve a smooth batter that is thick enough to coat the back of a spoon. This batter will hold the seafood together and provide a crispy texture when fried.
  3. Add the chopped seafood to the batter, ensuring each piece is well-coated. Mix gently to avoid breaking the seafood pieces. This step ensures that the seafood is evenly distributed throughout the batter, giving each fritter a balanced flavor.
  4. Heat a generous amount of oil in a deep frying pan over medium-high heat. The oil should be deep enough to submerge the fritters halfway. Test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
  5. Carefully spoon the batter into the hot oil, forming small fritters. Fry in batches to avoid overcrowding the pan. Cook each side until golden brown and crispy, about 2-3 minutes per side. The fritters should be firm to the touch and have a rich, golden color.
  6. Once cooked, remove the fritters from the oil and drain on a paper towel-lined plate to remove excess oil. This will keep the fritters crisp and not greasy.
  7. Finish by sprinkling fine sea salt over the fritters while they are still warm. Squeeze fresh lemon juice over them just before serving to enhance the flavors. Serve the fritters immediately to enjoy their crispiness and fresh taste.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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