Shrimp and Chick Pea Fritters

Shrimp and Chick Pea Fritters
 

Source:

Source: Fishery Products International

Print This Recipe

Serves 10-12

Ingredients & Directions

Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander and set aside. Pulse peas, onion, cilantro, peppers, and 1 teaspoon of salt in this order in a food processor until finely chopped, not pureed, transfer to a bowl. Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, transfer to baking sheet.

Put eggs and breadcrumbs in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs. Coat remaining shrimp in same manner and place on a baking pan to hold. Cook fritters by deep-frying in oil at 350 degrees for 2 to 3 minutes. Serve with favorite salsa and or sour cream.

• Garden Hearts® of Romaine with Warm Potato and Sausage Salad
• Almond and Darjeeling Crusted Arctic Char Orange Emulsion, Black Chinese Rice, Baby Bok Choy
• Almond Frangipane & Citrus Tart
• Herbed Almond Gnocchi
• Hamachi Crudo with Shaved Green Almond, Compressed Watermelon, Almond Milk Foam
• Hearty American Lamb and Barley Soup
• Smoked Cheddar, Bacon & Onion Rolls
• Tuscan Chicken Capelli d’Angelo
• Grape and Cashew Chicken Salad
• Cioppino

• Jamie's Crab Idaho® Potato Hash
• Grilled Pork Tenderloin with Apple Butter Glaze
• Thai Turkey Curry
• Apple Salsa
• Southwest Breakfast Bowl
• Buffalo Bleu Crab Cruncher Slider
• Asian Crab Wrap
• Mango Mojito Pie
• Ancho Citrus Shrimp on Southwest Corn Cakes
• Whole Grain Rice Pilaf with Cranberries and Pecans