Potato Shrimp Fritters
Sauteed shrimp, roasted red peppers, and onions mixed into potato pancakes, served on a bed of tossed greens and drizzled with tartar sauce.
Serving size: Three 3-oz. fritters, tossed greens, tartar sauce
Instructions
| Ingredient | Quantity | Instructions |
|---|---|---|
| Golden Grill™ Russet Premium Hashbrown Potatoes | 1 box | Prepare potatoes as directed. |
| Pancake mix | 1 1/2 qt. | Combine next 3 ingredients. Add to potato mixture. |
| Coconut milk | 3 cup | |
| Eggs | 18 | |
| Shrimp pieces, chopped | 6 3/4 lb. | Sauté shrimp in butter or oil until tender; add to potato mixture. |
| Butter or oil | 3/4 cup | |
| OLD BAY® Seasoning or seafood seasoning | 5 tbsp. | Combine next 2 ingredients in large bowl. Add potato mixture; mix thoroughly. OLD BAY® is a registered trademark of McCormick & Company Incorporated. |
| Roasted pepper and onion vegetable blend, commercially prepared, frozen, thawed, chopped fine | 6 cup | |
| Form into balls using a #16 scoop. Flatten into 1/2"-thick fritters or cakes. | ||
| Butter or oil | 3/4 cup | Pan fry in butter or oil on both sides until fully cooked and golden brown. Serve hot. |
| For each serving: Serve three 3-oz. fritters on tossed greens. Drizzle with tartar sauce. | ||
| More Ideas to Build On • Serve with rémoulade sauce, ginger-spiked cocktail sauce, or honey-lemon tartar sauce and a lemon wedge. • Scoop mixture into small balls with a #30 scoop, deep-fry, and serve as an appetizer. • Create a show-stopping presentation by serving shrimp fritters with asparagus and lemon-cayenne-scented hollandaise sauce, and a light vinaigrette-dressed side salad. • Prepare fritters in advance and freeze. There is no need to thaw prior to cooking. |
Nutritional Information Per Serving
| Calories — 423 KCAL | Protein — 20 g | Fat — 2.1 g |
| Carbs — 36.5 g | Iron — 3.8 mg | Sodium — 1081 mg |
| Potassium — 281 mg | Zinc — 1.18 mg | Vitamin A — 866 IU |
| Riboflavin — 0.25 mg | Niacin — 2.8 mg | Calcium — 169 mg |
| Cholesterol — 190 mg | Vitamin B6 — 152 mcg | Vitamin B12 — 1.03 mcg |
| Thiamine — 0.19 mg |