Description
Dipping these fritters in vinegar is the perfect final touch.
Ingredients
Scale
- 1/2 lb julienned vegetables: squash, sweet potato, bean sprouts, carrots, taro root (depending on your preference, it can be just one type or a mix of two or more vegetables equal to the weight)
- 4 oz dried shrimp or 8 oz fresh (smallest variety or large, peeled & deveined)
- 2 cloves garlic, minced
- 1 egg white
- 2 tbsp cornstarch
- 1 tsp cold water plus additional as needed
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- Oil for frying
Instructions
- Combine all vegetables, shrimp, garlic and egg white and set aside.
- Combine cornstarch and water into a thin batter, add more water if needed.
- Combine both mixtures. Heat oil enough for shallow frying (around 350 F).
- Using a small plate, arrange the mixture on the plate to make a disc shaped fritter that’s not too thick. Gently slide the fritter onto the hot oil and fry on both sides until golden brown (approximately 3-4 minutes on each side).
- Season with salt and pepper after taking it out the fryer. Drain on paper towels or rack.
- Yields up to 10 to 12 fritters depending on size.