Grgich Hills Estate Winery

Shrimp and Apple Fritters

September 5, 2013 • Posted in: Fumé Blanc

…with curried salt and Meyer lemon

Shrimp FrittersPair with Grgich Hills Estate Fumé Blanc; Yields 24 hors d ’oeuvre -sized fritters

  • ½ cup all purpose flour, sifted
  • 2 teaspoons baking powder, sifted

Place above ingredients in a bowl and mix together with a small whisk.

  • 2 egg yolks
  • 1 egg white
  • 1 teaspoon soy sauce
  • ¼ cup water, cold

Add egg whites to the flour mixture and stir together with a wooden spoon. Next, add the soy sauce and half the water. Stir with a spoon until you have a smooth mixture. Do not over mix. Add more water, little by little until the batter has the thickness of pancake batter. You do not need to use all the water.

  • ½ pound shrimp, peeled, and chopped
  • ¹⁄³ red bell pepper, seeds removed, finely diced
  • 1 zest of lemon
  • 1 teaspoon chives, chopped
  • 1 Pink Lady apple, peeled, core removed and diced small
  • 1 teaspoon Italian parsley, freshly chopped
  • salt, to taste

Add all the above seven ingredients to the fritter batter and stir gently until evenly mixed. You can tell it is evenly mixed by the way the parsley is distributed into the batter. Again, do not over mix.

  • 1−1.5 quarts oil for frying (such as canola or peanut oil)

Fill and pre-heat a small fryer to 325 degrees (or you can pan-fry these in a cast iron skillet with less oil). Using a tablespoon, gently drop heaping spoonfuls of batter into the fryer and cook until they are golden brown (approximately 5 minutes). Remove, place on a paper towel to drain the excess oil.

  • 1 Meyer lemon, cut in half and seed removed
  • 1 teaspoon Maldon salt
  • 1 teaspoon curry powder

Place on a warm serving platter and sprinkle with curry powder and a bit of the Maldon Salt. Then add a few drops of Meyer lemon.

Recipe/photo: Bruce Riezenman Chef/Owner of Park Avenue Catering;
author of PairIt! mobile phone application