Shrimp Fritters

Shrimp Fritters are crispy, golden bites packed with shrimp, green onions, and savory seasonings.

Course Appetizer, Dinner, Lunch, Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 4

Total Time 14

Servings

Calories 31kcal

1 cup all-purpose flour
1 Tablespoon baking powder
1 teaspoon granulated sugar
¾ teaspoon Old Bay seasoning
¼ teaspoon garlic powder
¼ teaspoon onion powder
pinch cayenne pepper (optional)
¼ cup milk
2 Tablespoons sour cream
1 tablespoon vegetable oil
1 large egg
2 (6 ounce) cans tiny shrimp, well drained (or 8 ounces finely chopped cooked shrimp)
¼ cup sliced green onion (or sliced chives)

Pour about 4 inches of oil into a Dutch oven, a large pot, or you can use a deep fryer. Bring the temperature up to 325°F. It will be super important that you do not allow the oil to get too hot or they will burn on the outside before the inside is done.
While the oil is heating, make the fritter batter. In a large bowl, stir together the 1 cup all-purpose flour, 1 Tablespoon baking powder, 1 teaspoon granulated sugar, 3/4 teaspoon Old Bay seasoning, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and pinch cayenne pepper.
In a separate medium bowl, whisk together the 1/4 cup milk, 2 Tablespoons sour cream, 1 tablespoon vegetable oil, and 1 large egg.
Add the wet mixture to the dry and stir to combine until there are no dry patches.
Finally, stir in the 2 (6 ounce) cans tiny shrimp, well drained and 1/4 cup sliced green onion.
Once the oil is at its temperature, carefully drop Tablespoon-sized portions of the batter into the hot oil. I like to use a 1-Tablespoon-sized cookie scoop. Work in small batches, 5-6 fritters at a time.
Fry, stirring occasionally, so they evenly brown for 3-4 minutes.
Place on a paper-towel-lined plate to absorb excess oil and then immediately transfer them to a wire rack over a sheet tray (this will keep them crispy on the outside.)
Keep the fritters warm in a 200°F oven while you fry the rest of the fritters.
Serve immediately with your favorite dipping sauce.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.