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1
The key to this is to keep the shrimp and vegetables moist so that the flour sticks to the ingredients to hold the fritters while cooking.
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2
You can do this by quickly rinsing them, then transferring to a big bowl without completely drying them.
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3
Combine all ingredients except flour and oil in a large bowl.
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4
Mix until vegetables and shrimp are thoroughly combined.
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5
Add flour, 1/2 cup at a time, checking for consistency.
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6
Add more flour until ingredients stick together and flour has the consistency of a paste.
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7
Heat oil in a skillet over medium high heat.
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8
Once oil is hot, scoop shrimp mixture with a spoon/spatula, rounding them then slowly dropping them in hot oil.
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9
With a flat spatula, press the fritters down to slightly flatten them.
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10
Cook until the side touching the oil starts to turn golden brown (2-3 minutes) before slowly turning over with a flat spatula.
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11
Cook for another 2-3 minutes.
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12
Once cooked, pat dry with paper towels or transfer to a wire rack.
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13
Serve with vinegar spiced with small green and red chili peppers.
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14
You can also dip in ketchup if desired (this is what my daughter likes to do).
