SHRIMP FRITTERS
1 large ear fresh corn, husked | l/2 teaspoon ground black pepper | |
6 ounces uncooked large shrimp, | 3 tablespoons canned unsweetened coconut milk | |
peeled, | 1 large egg | |
l/2 cup alfalfa sprouts | 2 | cup grated carrots |
2 garlic cloves, minced | tablespoons all purpose flour | |
l/2 teaspoon salt | 3 | tablespoons vegetable oil |
Cook corn in pot of boiling water until crisp and tender (approximately 3 minutes). Drain. Cut kernels from cob. Transfer kernels to large bowl. Mix in shrimp and next 5 ingredients. Whisk coconut milk and egg together.
Stir into corn mixture; mix in flour.
Heat oil in deep fryer to 160°C. Working in batches, flatten 114 cupfuls of mixture into 3 inch rounds and lower into oit. Cook until golden (about 5 minutes).
8
EGGPLANT FRITTERS
Preheat deep fryer to 365°F Pare and slice:
A small sized eggplant Cook it until it is tender in:
Boiling water to cover Add:
1 teaspoon vinegar
Drain the eggplant: Mash it. Beat in:
1 egg
l/2 teaspoon salt
Place in deep fryer until light, golden brown
3 tablespoons flour
l/2 teaspoon any baking powder
6 
FRITTER BATTER FOR VEGETABLES, MEAT AND FISH
Put in a bowl and mix well:
l/4 teaspoon pepper
Add gradually, stirring constantly: 3/4 cup flat beer
1 tablespoon melted butter or cooking oil
2 beaten egg yolks
Allow the batter to rest covered and refrigerated 3 to 12 hours. Just before using you may add:
2 stiffly beaten egg whites
Bound Breading
Mix:
1’ cup all purpose flour, finely sifted dry bread crumbs or finely crushed corn flakes 1 teaspoon salt
l/4 teaspoon pepper or 
teaspoon paprika
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