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
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.
Yields
1 Servings
