Southern Living OCTOBER 2000
Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill.
Peel shrimp, and devein, if desired. Coarsely chop shrimp.
Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth. Stir in shrimp, onion, and next 3 ingredients. Cover and chill 2 hours.
Pour oil to a depth of 5 inches into a Dutch oven; heat to 375°. Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden. Drain fritters on paper towels.
Note: For testing purposes only, we used Honey Brown beer.
Pineapple Fritters: Substitute 1 (8-ounce) can pineapple chunks, drained and coarsely chopped, for shrimp. Omit onion, jalapeño, garlic, and thyme. Proceed as directed.
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