Shrimp & Apple Fritters with Curried Salt and Meyer Lemon

Makes 24 hors d’oeuvre-sized fritters

  • 1/2 cup all purpose flour, sifted
  • 2 teaspoons baking powder, sifted

Place in mixing bowl and mix together with a small whisk

  • 2 each egg yolks
  • 1 each egg white
  • 1 teaspoon soy sauce
  • 1/4 cup water, cold

Add egg whites to the flour mixture and stir together with a wooden spoon. Next, add the soy sauce and half the water. Stir with a spoon until you have a smooth mixture. Do not over-mix. Add more water, little by little until the batter has the thickness of pancake batter. You do not need to use all the water.

  • 1/2 pound shrimp, peeled, and chopped
  • 1/3 each red bell pepper, seeds removed, finely diced
  • 1 each zest of lemon
  • 1 teaspoon chives, chopped
  • 3/4 each pink lady apple, peeled, core removed and diced small
  • 1 teaspoon  Italian parsley, freshly chopped
  • to taste salt

Add all the above ingredients to the fritter batter and stir gently until evenly mixed. You can tell it is evenly mixed by the way the parsley is distributed into the batter. Again, do not overmix.

  • 1 – 1.5 quarts oil for frying (non trans-fat oil)

Fill and pre-heat a small fryer to 325 degrees (or you can pan-fry these in a cast iron skillet with less oil). Using a tablespoon, gently drop heaping spoonfuls of batter into the fryer and cook until they are golden brown (approximately 5 minutes). Remove, place on a paper towel to drain the excess oil,.

  • 1 each Meyer lemon, cut in half and seed removed
  • 1 teaspoon Maldon salt
  • 1 teaspoon Curry Powder

Place on a warm serving platter and sprinkle with curry powder and a bit of the Maldon Salt. Then add a few drops of Meyer lemon. The amount of lemon will depend on the wine you are drinking. If you are drinking a Sauvignon Blanc or other wine that has a good amount of acidity, then add extra lemon. If on the other hand, you are drinking a Chardonnay, then use very little lemon.

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