Coconut shrimp- slightly sweet with a nice crunch!!
Coconut Shrimp I
from allrecipes
by Linda Vergura
1 egg
1/2 cup flour
2/3 cups beer
1 1/2 tsp baking powder
2 cups flaked coconut
24 shrimp
3 cups oil for frying
In a medium bowl, combine egg, 1/2 flour, beer, and baking powder
Place 1/4 cup flour and coconut in two seperate bowls
Hold shrimp by tail and dredge in flour, shaking off excess
Dip in egg-beer batter and allow excess to drip off
Roll shrimp in coconut, and place on sheet pan lined with wax paper
Refrigerate for 30 minutes
Heat oil to 350 degrees
Fry shrimp in batches, turning once for 2 to 3 minutes or until golden brown
Using tongs remove shrimp to paper towel to dry, serve warm with favorite dipping sauce.
***I did not use beer, I used a sparkling coconut soda I found at store–pure coincidence
***I did freeze my a bit longer- I was afraid batter with fall off
***Watch them, they brown quickly(mine did) and you don’t want tough shrimp
*** I used sweentend coconut flakes
*** Dipping sauce was apricot preserves thinned out with lemon-yummy!
Cormeal Crusted Shrimp
by Ming Tsai
20 large shrimp, peeled to the tail, deveined
1 cup all purpose flour
1 tsp black pepper mixed with flour
3 eggs lightly beaten
1 cup cornmeal
salt and pepper
preheat fryer to 375 degrees
Dredge the shrimp in the flour/ pepper mixture, then in egg, last cornmeal
Fry until brown and delicious about 4 minutes
Drain and season with salt and pepper
***dipping sauce was Sriracha sauce mixed with ketchup-
Sweet Goat Cheese Grape Fritters
by 5 Star Foodie Culinary Adventures
Ingrdients (makes about 10)
4 ounces goat cheese
3 tbsp sugar
3 tbsp flour
1 egg
pinch of salt
1/4 tsp vanilla
1 cup seedless grapes, halved
panko breadcrumbs
vegetable oil
Directions
Crumble the goat cheese into a large bowl. Add sugar, flour, egg, salt, and vanilla. Mix well until smooth. Fold in grapes.
Fill the skillet with oil to about 1 inch. Place panko breadcrumbs in a shallow bowl. Drop spoonfuls of batter into the panko and coat on all sides, then place on the skillet. Cook on medium heat quickly, about a minute on each side, until golden. Serve with additional grapes.
**I really suggest you make these, sweet and savory with a nice crunch from the panko
**Kid friendly, girls went bonkers for these-me too!!
*** Here’s her link if you wanna try any of her other creations fivestarfoodie.blogspot.com
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