Recipes for a feast
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SHRIMP FRITTERS
Helen Keitz
2 c. flour
3 tsp. baking powder
8 eggs
4 tsp. butter, melted and cooled
4 tsp. vegetable oil
4 tsp. light rum
1 tsp. salt
2 lb. cooked shrimp, chopped
Chopped fresh parsley
Chopped fresh shallots
Stir flour in with baking powder and salt into bowl. Make a well in the center and add eggs, butter, oil and rum. Beat thoroughly until smooth. Let batter stand 1 to 2 hours before using. To make fritters, mix batter with about 2 lb. steamed shrimp, chopped shallots and chopped fresh parsley. Heat deep kettle with vegetable oil to 370°F. Drop batter by tablespoonful into hot fat. Fry until golden brown on both sides. Drain on paper towels. Makes 48.
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