Peppery Vinegar Sauce
1/3 cup white balsamic vinegar
1/3 cup ketchup
1 1/2 teaspoons granulated sugar
1/4 cup water
Pinch of kosher salt
Pinch of cayenne pepper, or more if you like it spicy
1/2 teaspoon freshly ground black pepper
Vegetable or canola oil, for frying
1 pound raw shrimp, at least 25-30 per pound in size
1/4 cup celery, minced fine
1/2 cup carrots, shredded
1 cup canned kernel corn, drained
1/2 cup frozen peas, thawed
1 whole egg
3/4 cup canned evaporated milk
1 cup all-purpose flour
1/8th teaspoon cayenne pepper
1/2 teaspoon celery salt
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons baking powder
For the pepper sauce, mix all ingredients in a small bowl. Set aside.
Fill a deep heavy pot with about six inches of the oil. A Dutch Oven works great for this. Heat the oil to 350 degrees F and hold at that temperature.
Peel, devein and coarsely chop the shrimp but leave some bigger pieces.
In a medium to large bowl place chopped shrimp, celery, carrots, corn, peas, egg and milk. Mix to combine.
In a separate smaller bowl mix flour, cayenne, celery salt, kosher salt, pepper and baking powder.
Stir to combine then stir into the wet mixture.
Once the oil is hot, using a one ounce ice cream scoop (#40 scoop), scoop about 12 fritters into the hot oil making sure you give them a nudge with a strainer or tongs so they float and don’t stick to the bottom.
Fry for five minutes, tipping them with the strainer or tongs so they flip and cook on both sides.
After five minutes, remove one and check center. If done, remove all to a platter lined with paper towels.
Once oil is back to temperature, cook remaining fritters. Our batch made 26 fritters.
Serve hot with the Peppery Vinegar Sauce.
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