Thursday, April 4, 2019

New Orleans Shrimp Fritters (1932)

  • 1-1/2 cups of boiled shrimp
  • Juice of half a lemon
  • 1/2 tspn salt
  • 1/2 tspn cayenne pepper
  • Batter (see below)
Cut the boiled shrimp finely, and marinate for an hour in juice of half a lemon, salt, and cayenne pepper.

Stir into fritter  batter, and and fry in deep fat by dropping one tablespoon at a time into deep, hot lard. Take out when brown, drain on brown paper, and serve at once. 

Unless the shrimp are highly flavored, the fritters will be tasteless.

Fritters Batter
Sift together  one cup flour, three teaspoons baking powder, one-half teaspoon of salt. Stir in one-third cup of milk and two beaten eggs.

More "Lost" Shrimp Recipes

Shrimp Remoulade (1968)
New Orleans Shrimp Stew (1975)
(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

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