| shrimp Fritters 1/2 Cup Onion, Finely Chopped (1 Medium)
1 Clove Garlic, Minced
2 Tablespoons Vegetable Oil
1 (8 Ounce) Can Tomatoes, Cut Up
1 (4 Ounce) Can Green Chile Peppers, Rinsed, Seeded And Chopped
3/4 Teaspoon Salt
1 Dash Pepper
3 Large Eggs, Separated
2 Tablespoons Unbleached Flour
1 (4 1/2 Ounce) Can Shrimp, Drained And Chopped
vegetable Oil For Frying in A Saucepan, Cook Onion And Garlic In The 2 Tablespoons Vegetable Oil Until The Onion Is Tender. Stir In The Undrained Tomatoes, Chile Peppers, 1/2 Teaspoon Salt, And Pepper. Bring To Boil, Then Reduce The Heat. Cover And Simmer 20 Minutes; Set Aside, Keeping It Warm. meanwhile, Beat The Egg Whites Until Stiff Peaks Form And Set Aside. beat The Egg Yolks And Remaining 1/4 Teaspoon Of Salt For About 5 Minutes Or Until Thick And Lemon-colored. Fold The Reserved Whites Into The Yolks And Sprinkle The Flour On Top Of The Mixture. Fold In And Then Fold In The Shrimp. in A Deep Skillet Or Saucepan Heat 1 Inch Of Vegetable Oil To 365 Degrees F. spoon The Shrimp Mixture Into The Hot Oil Using 2 Tablespoons For Small Fritters Or 1/4 Cup For Large Fritters. Fry About 2 Minutes On Each Side Or Until Golden Brown. Drain On Paper Toweling. serve Hot With The Tomato Sauce. |
