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Catholic Recipe: Shrimp Fritters


  • 1 can (5 ounces) shrimp
  • 3/4 cup dried shrimp
  • 4 eggs, separated
  • 2 tablespoons flour  Sauce:
  • 2 tablespoons minced onion
  • 1 garlic clove
  • 2 tablespoons vegetable oil
  • 1 cup chili sauce
  • Details

  • Yield: 3 dozen
  • Prep Time: 1 hour
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Mexico

Also Called: Tortas de Camaron


Drain shrimp, reserve liquid; chop shrimp. Add dried shrimp; mix well; set aside. Beat egg whites until stiff, but not dry. Beat egg yolks into whites. Fold in flour. Add shrimp to batter. Drop by spoonfuls into hot oil in skillet. Fry until browned on both sides. Drain on absorbent paper. Sauce: Sauté onion, garlic, in oil in saucepan. Add reserved shrimp liquid, chili sauce. Season. Simmer 10 minutes. When sauce is ready, drop fritters into it. Heat 5 minutes. Yield, 3 dozen

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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