Ingredients:

For the Fritters:

• 400g raw shrimp (peeled and deveined)
• Salt (to taste)
• 1 Tbsp lemon juice
• ½ tsp white pepper
• 3 medium-sized potatoes (about 450g)
• 600ml water (for boiling potatoes)
• 2 Tbsp unsalted butter
• 10g dill (fresh, finely chopped)
• 1 egg
• 3 Tbsp corn starch
• 3 Tbsp all-purpose flour
• ¼ tsp baking soda
• 1 Tbsp oil
• Vegetable oil (for frying)

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Step-by-Step Instructions:

Step 1: Prepare the Potatoes

1. Peel and Boil the Potatoes:
   • Peel the potatoes and cut them into chunks. Place them in a medium pot and cover with 600ml of water. Add a pinch of salt and bring to a boil over medium heat.
   • Boil the potatoes until they are tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
2. Mash the Potatoes:
   • Once the potatoes are cooked, drain the water and mash the potatoes using a potato masher or fork.
   • While the potatoes are still warm, add 2 tablespoons of unsalted butter and mix until the butter is fully melted and incorporated. Set the mashed potatoes aside to cool.

Step 2: Prepare the Shrimp

1. Season the Shrimp:
   • Rinse the raw shrimp under cold water and pat them dry with paper towels. Cut the shrimp into small, bite-sized pieces.
   • In a bowl, season the shrimp with salt, lemon juice, and white pepper. Let the shrimp marinate for 10-15 minutes to absorb the flavors.

Step 3: Combine the Ingredients

1. Mix the Potatoes and Shrimp:
   • Once the mashed potatoes have cooled slightly, add the seasoned shrimp to the mashed potatoes.
   • Add the finely chopped dill to the mixture, and stir well to evenly distribute the shrimp and herbs.
2. Add the Dry Ingredients:
   • In a separate bowl, whisk together the corn starch, all-purpose flour, and baking soda.
   • Add the dry ingredients to the potato-shrimp mixture, stirring until everything is well combined.
3. Add the Egg and Oil:
   • Crack the egg into the mixture and add 1 tablespoon of oil. Stir until the egg and oil are fully incorporated into the batter.

Step 4: Shape and Fry the Fritters

1. Shape the Fritters:
   • Use your hands to form small patties or balls from the potato and shrimp mixture. Each fritter should be about the size of a golf ball or slightly larger.
   • Place the formed fritters on a tray or plate while you heat the oil for frying.
2. Heat the Oil:
   • In a deep skillet or frying pan, pour enough vegetable oil to cover the fritters halfway. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of the batter into it—if it sizzles and floats, the oil is ready.
3. Fry the Fritters:
   • Carefully place the fritters into the hot oil, frying in batches to avoid overcrowding the pan. Fry each fritter for about 3-4 minutes on each side, or until they are golden brown and crispy.
   • Once fried, transfer the fritters to a plate lined with paper towels to drain excess oil.

Step 5: Serve

1. Serve Warm:
   • Serve the crispy shrimp and potato fritters warm, garnished with additional dill or lemon wedges on the side for an extra burst of freshness.
   • These fritters pair well with a dipping sauce such as tartar sauce, garlic aioli, or even a simple squeeze of lemon juice.

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Cooking Tips:

• Shrimp Size: If your shrimp are large, make sure to cut them into small pieces so they distribute evenly in the fritters. You want each bite to have some shrimp!
• Oil Temperature: Make sure the oil is at the right temperature before frying. If the oil is too hot, the fritters may burn on the outside while remaining undercooked inside. If it’s too cool, they will absorb too much oil and become greasy.
• Batter Consistency: The mixture should be firm enough to hold its shape when formed into patties. If the mixture is too wet, add a little more flour or corn starch to bind it together.
• Fresh Herbs: While dill adds a nice flavor to this recipe, you can experiment with other herbs like parsley or cilantro depending on your taste preference.

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Storage:

• Refrigerating: If you have leftover fritters, let them cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3 days.
• Reheating: To reheat the fritters and retain their crispiness, warm them in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it can make the fritters soggy.
• Freezing: You can freeze the fritters after frying. Let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. To reheat, bake from frozen in the oven until crispy and heated through.

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Nutritional Facts (per serving, based on 4 servings):

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 4g
• Cholesterol: 150mg
• Sodium: 400mg
• Carbohydrates: 28g
• Fiber: 2g
• Sugar: 1g
• Protein: 18g

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Frequently Asked Questions:

1. Can I use pre-cooked shrimp instead of raw shrimp? Yes, you can use pre-cooked shrimp, but make sure to chop them into small pieces and reduce the frying time slightly to prevent them from becoming overcooked and rubbery.

2. Can I bake the fritters instead of frying them? Yes, for a healthier option, you can bake the fritters. Preheat your oven to 400°F (200°C), place the fritters on a greased baking sheet, and bake for 15-20 minutes, flipping halfway through, until golden and crispy.

3. What can I use instead of dill? If you’re not a fan of dill, you can substitute it with other herbs like parsley, cilantro, or even basil to suit your taste preferences.

4. Can I make the batter ahead of time? Yes, you can prepare the batter a few hours ahead of time and store it in the refrigerator. When you’re ready to cook, simply shape and fry the fritters as instructed.

5. What can I serve with shrimp and potato fritters? These fritters are delicious on their own, but they also pair well with a fresh salad, roasted vegetables, or dipping sauces like tartar sauce, lemon garlic mayo, or a tangy yogurt dip.

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Conclusion:

Crispy Shrimp and Potato Fritters are a perfect fusion of crispy and tender textures, with the subtle sweetness of shrimp paired with the heartiness of mashed potatoes. These fritters are versatile and can be enjoyed as a snack, appetizer, or even a main course when paired with a fresh salad or side dish. The dill and lemon juice add a refreshing contrast to the richness of the fried fritters, making them light and flavorful. Whether you’re serving these at a family gathering or as a casual treat, they’re sure to be a hit with everyone. Give this easy recipe a try and enjoy the delicious combination of shrimp and potatoes!