Sunbeam 3241 Shrimp Fritters, Eggplant Fritters, Fritter Batter For Vegetables, Meat And Fish

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, de-veined, chopped	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). Transfer-to paper towels; drain. Serve hot.

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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-1/3 cups all purpose flour 1 teaspoon salt

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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