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Mexican   -   Shrimp And Corn Fritters   adapted from Vincent's Cookbook

  • 3 Large Eggs -- separated
  • 1 1/2 Cups Flour
  • 1 Teaspoon Olive Oil
  • 1/2 Cup Cold Water
  • 1/2 Cup Milk
  • 1 Large Yellow Bell Pepper -- chopped
  • 1/2 Cup Corn Kernels
  • 1 Tablespoon Cilantro -- chopped
  • 12 Medium Shrimp -- chopped
  • Salt And Pepper -- to taste
  • Cayenne -- to taste
  • Paprika -- to taste
  • Oil -- for frying
  • Chipotle Mayonaise
Directions Whip egg whites to stiff peaks & set aside. In large bowl, combine yolks, flour, olive oil, water, milk, mix until smooth. Add remaining but oil for frying, mayonaise & egg whites. Stir. Heat oil in deep pan. When oil is heated, fold eww white into fritter mixture. Using a table spoon, throw batter into oil. Cook 3-5 minutes, until golden brown. Remove with slotted spoon, drain on paper towel. Dip into chipotle mayo.
Serves 8
Time to Make 0:00

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