2cupsraw shrimpdevained and chopped small, 330g or less than 1lb
1smallonionchopped
4garlic clovesminced
1redbell pepperchopped
2mediumtomatoeschopped
2cupsgluten free flourI used Bob Red Mills
1 ½teaspoonblack pepper
1 ½teaspoonpaprika
¼teaspoonchilli flakesoptional or chilli powder
1tablespoonchivesfresh chopped or dried
1tablespoonparsleyfresh chopped or dried
¾cupwateradd more or less if needed
2teaspoonpink salt
olive oil or coconut oil
Instructions
Preheat the oven at 200c/400f/gas mark 6
Line a large baking tray with parchment paper and set aside
Chop the deveined shrimp into small pieces then place in a large bowl
Add the onion and garlic
Then add the red bell pepper and tomato
Add the paprika, black pepper and chilli flakes
Add the chives and chopped parsley
Add the GF flour, pink salt then slowly mix in the water a little at a time until you reach a smooth slightly thickish batter. If you add too much water or the consistency seems runny, add some more flour, a tablespoon at a time.
Use a pastry brush to generously coat the parchment paper with olive oil or use cooking spray.
Spoon a small amount of the batter onto the parchment paper and use the back of a spoon to flatten so it looks like a thin disc (use an egg mould if you find it easier to shape the fritters) and repeat this step with the remaining batter spacing out the fritters so they don't overcrowd.
Once you have finished forming the fritters, use a pastry brush to pat some oil on the top of each fritter or spray with cooking oil.
Oven bake for 20 minutes or until golden brown, turning over half way through.
Serve accordingly.
Notes
Makes roughly 12 fritters
For best results, serve the fritters immediately.
Make sure you are using RAW shrimp NOT cooked or the texture will become too rubbery.
These fritters can be re-heated the next day, I've done so with no problems or change in texture. I would suggest storing any leftovers in the refrigerator and re-heating in your oven (wrap them up) to retain texture.
DO NOT freeze any cooked fritters.
You can form the fritters on individual pieces of parchment paper, stack them and freeze UNCOOKED fritter batter.
Dried or fresh herbs work for this recipe, but aim to use fresh if possible.
Make sure the batter is on the thicker side (not too thick) but it definitely should not be runny.
When adding the water add a small amount at a time until the desired texture is achieved
Use excess flour or water if you need to.
If you don't want the spiciness/heat omit the chilli flakes/powder
In order to achieve uniform shaped fritters I recommend using an egg mould