Shrimp & Cheddar Fritters Recipe
pickled chilis, scallion, hot honey drizzle
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Ingredients
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Shrimp & Batter
Coating & Frying
Hot Honey Drizzle & Garnish
Method
Shrimp & Batter
Prepare shrimp
Pat shrimp dry with paper towels, then finely chop into small, roughly uniform pieces (about 1/4-inch). Place in a bowl and season with 1/4 tsp salt and a pinch of pepper.
Mix dry ingredients
In a medium bowl whisk together 3 tablespoons flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt (adjusted from seasoning), and 1/4 teaspoon black pepper until combined.
Combine wet ingredients
In a separate small bowl whisk the egg, 1/4 cup cold water and 1/4 cup buttermilk (or thinned yogurt) until smooth.
Make batter
Pour the wet mixture into the dry ingredients and stir briefly to combine — batter should be slightly thick but scoopable. Fold in the chopped shrimp, 3/4 cup shredded sharp cheddar, sliced scallions (reserve 1 tablespoon for garnish), chopped pickled chilis, and chopped herbs. If batter is too loose to hold small spoonfuls, sprinkle up to 2 tablespoons extra flour and fold gently until mixture holds shape. Taste a tiny pinch and adjust salt if needed.
Coating & Frying
Heat oil
Pour vegetable oil into a 10-inch skillet to a depth of about 1/4 inch. Heat over medium until the oil registers 350°F (175°C) on a thermometer or a drop of batter sizzles and rises immediately but does not burn (about 3–5 minutes).
Fry fritters
Using two spoons or a small 3-tablespoon scoop, drop rounded portions of batter (about 2 tablespoons each) into the hot oil, flattening slightly with the back of the spoon. Do not overcrowd — fry in batches so fritters have room. Cook until deep golden brown on the bottom, about 2–3 minutes, then flip and cook the other side 2–3 minutes until cooked through and crisp. Internal temperature of shrimp should reach 145°F and shrimp pieces should be opaque. Adjust heat as needed to keep oil at ~325–350°F.
Hot Honey Drizzle & Garnish
Make hot honey
In a small saucepan over low heat combine 1/4 cup honey, 1 teaspoon gochujang (or rehydrated chili flakes), and 1 tablespoon lime juice. Warm gently, stirring, until honey thins and the paste dissolves, about 1–2 minutes. Add 1 teaspoon neutral oil or melted butter if desired to smooth the sauce. Do not boil. Taste and adjust heat or acidity.