DEEP FRIED STUFFED SHRIMP
Shell and de-vein:
10 jumbo-size shrimp
Chop them into a pulp and add:
6 water chestnuts
which have been smashed with a cleaver and finely chopped.
Shell, leaving the tails intact and de-vein:
14 jumbo-size shrimp
Split lengthwise along the de-veined edge but far enough to separate.
Spread them flat and lay along each crevice:
A thin julienne of Prosciutto or Westphalian ham
Spread the shrimp and chestnut mixture in the crevices above the ham and mold it
into the form of a wide beveled edge when you partially reclose the shrimp for breading.
Dip into:
Beaten egg
then into:
Flour
Allow to dry on a rack 15 to 20 minutes. Lift the shrimp by the tails and slide them gently into the heated oil.
Fry for about 5 minutes or until golden. Drain on absorbent paper. Serve at once.
F
RITTERS
Fritters should be cooked from 3 to 7 minutes, depending on size of fritter.
CHURRDS (Fritters)
350 grams (12.25 oz.) flour
Salt
2
eggs
3/4 liters (3 cups) of water
corn oil
Place water and salt in a pot and bring to a boil. Add the flour all at once and mix vigorously with a wooden
spoon. Place the dough in a mixing bowl. Mix the eggs one by one, using your
Mixer, until bubbles
begin to form. Heat the oil in the Deep Fryer. Using a churro machine, place the dough and start forming
churros. Fry the churros in the oil until dark golden brown, Remove from the Deep Fryer and let the fritters
drip over paper towels to remove excess oils. Sprinkle with plenty of sugar.
PUREED VEGETABLE FRITTERS
Preheat deep fryer to 375°F
Beat until light:
1 egg
Add and beat well:
1 cup cooked mashed or pureed carrots, parsnips, butter beans, etc.
Stir in:
l/4 teaspoon salt
l-1/2 teaspoons flour
l-1/2 teaspoons melted butter
6 tablespoons milk
1 teaspoon Worcestershire sauce or 2-l/2 teaspoons onion juice
l/2 teaspoon dried herb or 2 tablespoons chopped parsley
Spread these ingredients on a greased platter. When they are cold,
shape them into 1 inch balls. Flour and roll in:
Bound Breading
(recipe found at end of section).
Fry the balls in oil.
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