Shrimp Fritters

The key to this is to keep the shrimp and vegetables moist so that the flour sticks to the ingredients to hold the fritters while cooking. You can do this by quickly rinsing them, then transferring to a big bowl without completely drying them.

Combine all ingredients except flour and oil in a large bowl. Mix until vegetables and shrimp are thoroughly combined. Add flour, ½ cup at a time, checking for consistency. Add more flour until ingredients stick together and flour has the consistency of a paste.

Heat oil in a skillet over medium high heat. Once oil is hot, scoop shrimp mixture with a spoon/spatula, rounding them then slowly dropping them in hot oil. With a flat spatula, press the fritters down to slightly flatten them. Cook until the side touching the oil starts to turn golden brown (2-3 minutes) before slowly turning over with a flat spatula. Cook for another 2-3 minutes.

Once cooked, pat dry with paper towels or transfer to a wire rack. Serve with vinegar spiced with small green and red chili peppers. You can also dip in ketchup if desired (this is what my daughter likes to do).