| Level: | Intermediate |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 cup mayonnaise
- 1/2 cup finely minced cornichons
- 2 tablespoons Dijon mustard
- 1 teaspoon mustard powder
- 1 teaspoon finely minced fresh tarragon
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 2 eggs, separated
- 8 ounces peeled and cleaned small shrimp (26/30 count), chopped
- 1 cup finely sliced scallions
- 1 cup small diced zucchini
- 1 clove garlic, minced
- 1/2 jalapeno, minced
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon smoked paprika
- About 2/3 cup buttermilk
- Kosher salt and freshly ground black pepper
Instructions
- For the cornichon dressing: In a medium bowl, mix together the mayonnaise, cornichons, Dijon mustard, mustard powder, tarragon and lemon juice. Season with salt and pepper.
- For the shrimp fritters: Heat about 1 1/2 inches vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- In a small mixing bowl, whip the egg whites to medium peaks; set aside. In a separate bowl, combine the shrimp, scallions, zucchini, garlic and jalapenos and set aside.
- Whisk together the flour, baking powder and paprika in a medium bowl. Whisk in the egg yolks and enough of the buttermilk so the mixture is thick and not runny (adjust the amount accordingly). Season with salt and pepper. Fold the shrimp mixture into the batter, followed by the egg whites just to incorporate.
- Drop the fritters into the oil in batches using a small scoop or spoon, about 1 tablespoon each. Cook until golden brown, about 5 minutes, then drain on paper towels. Immediately season with salt. Serve with the cornichon dressing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 701 |
| Total Fat | 63 g |
| Saturated Fat | 7 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 130 mg |
| Sodium | 544 mg |
Reviews
These are great. The first time I made these were during COVID and I had to use what I had on hand which were bell peppers and frozen corn instead of scallions and zucchini. The second time, I used chopped onion and broccoli, which was also really great. I now know you can really use whatever you have. The fritters are very fluffy.
Love this shrimp!!!!!!!!!!!!!
These fritters are DELICIOUS!!! This recipe is a perfect “10”!
I saw Jeffrey make these yesterday on the show & thought it looked real good so today I had some leftover chicken I substitute it for the shrimp & continued by the recipe. This is a fabulous recipe!! Fritters come out so light & fluffy. The fact I could use the chicken & didn’t have to use the shrimp I think is what impressed me even more