| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, finely chopped |
| 2 |
|
Clove garlic, minced |
| 2 |
tb |
Cooking oil |
| 1 |
cn |
(8 oz) tomatoes, cut up |
| 1 |
cn |
(4 oz) green chili peppers, rinsed, seeded and chopped |
| 3/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 3 |
|
Egg white |
| 3 |
|
Egg yolks |
| 2 |
tb |
All purpose flour |
| 6 |
oz |
,cooked shelled and cleaned shrimp or canned, drained and chopped |
|
|
Fat for frying |
INSTRUCTIONS
Cut all that needs to be cut up and have ready. In Saucepan cook onion in
the 2 tablespoons of oil till onion is tender. Add minced garlic. Stir in
undrained tomatoes, chili peppers, 1/2 teaspoon of the salt and pepper.
Bring to a boil, then reduce heat. cover and simmer for 20 minutes. Keep
warm
Meanwhile, beat egg whites till stiff peaks form. Beat yolks till thick
and lemon coloured. add remaining 1/4 teaspoon salt. and stir in. Fold
whites into yolks. sprinkle flour on top. Fold in shrimp.
In deep skillet or saucepan heat 1 inch of fat to 365 degs. Using a
Tablespoons for small frittes or 1/4 cup measure for larger ones, Fry about
2 minutes on each side or until golden brown. Drain well on paper toweling.
serve hot with the tomato sauce. I sprinkled on some chopped Cilantro.
Makes 20 small or ten large fritters.
note: I had cooked and clean the shrimp the day before, so doing this
was quite quick and easy. I had with it a lovely bowl of Potato soup.
Posted to Recipe Archive - 20 October 96
Date: Sun, 20 Oct 96 13:31:02 EDT
submitted by: LeiG@aol.com
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