Shrimp fritters or accra recipe, hot and spicy, ready in 40 minutes, delicious on their own as appetizers or snacks, or served with a salad as a starter or for a light meal!
These shrimp fritters are a wonderful appetizer to snack on al fresco with a glass of chilled white or rosé wine!
They are delicious lukewarm or even cold, they are best eaten within an hour after they have been fried, maximum within 4 hours, after that they become soft.
Very easy to make and rather advantageous, I make these fritters with small shrimp, not the tinniest, the ones just a bit bigger.
You will need to process 2/3 of the shrimp and chop thinly the remaining shrimp
Dice thinly one spring onion and one chili pepper, chili pepper is optional and can be replace by a chunk of red bell pepper, season with salt and pepper, stir together with the shrimp
Make a thick fritter batter, similar in texture than a pancake batter, with flour, baking powder and water. Be careful not to add all the water at a time as you may not need it all, as soon as your batter is smooth and still thick it is ready. Add the shrimp mixture and mix thoroughly
Prepare a frying bath and fry scant tea spoons full of batter. Scoop scant teaspoons of batter and pour them into the oil, they will double in volume while frying.
To serve: Serve the fritters on their own with your favorite cocktail sauces as appetizers or snacks, or I make a large salad and serve the fritters as a side for a starter or a light meal.
1 long red pepper
1 spring onion
1 tbsp. coriander minced
7 oz. (200 g.) shelled small shrimps
1 cup (130 g) flour
1 1/2 tsp baking powder
3/4 to 1 cup cold water
Oil for frying
Cut the chili in half lengthwise, remove the seeds and dice thinly, or replace the chili by a chunk of red bell pepper
Mince spring onion up to some of the green part
Into the bowl of your processor, chop about 2/3 of the shrimps
Mince the rest of shrimps
Add all the ingredients together with the coriander into a bowl and mix thoroughly
Into another bowl, add flour and baking powder, mix
Add water slowly, up until the batter becomes homogenous, but on the thick side, bit thicker than a pancake batter. You may not need all the water
Add the shrimp mixture, season with salt and pepper to your taste, stir to incorporate
Heat your frying oil to 350°F (180°C)
Scoop scant teaspoons of batter into the frying oil, don’t put too many fritters at a time and turn them over as needed until golden and crisp
Set aside on a plate lined with paper towel
Serve lukewarm or cold but within 4 hours max with your choice of dipping sauce, my favourite, Sweet chili Sauce, or a spiced mayo
Hello! All photos and content are my property. Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Shrimp Fritters