Recipes

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.

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.

Current Yield	New Yield
48.0 servings