Ingredients
Protein
1 lb shrimp, chicken, fish, or steak (finely chopped)
If using shrimp: shells reserved for broth
Vegetables & Aromatics
1 cup bell pepper, finely diced (mixed colours if possible)
½ cup onion, finely diced
3 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 small chilli pepper or ½–1 tsp chilli flakes/seeds
Seasoning
1 tsp black pepper
1 tsp salt (adjust to taste)
1 tsp smoked paprika
1 tsp Mrs. Dash
1 tsp lemon seasoning
Binders & Fillers
2 tbsp mayonnaise (spiced or regular)
2 oz cream cheese (softened)
¼ cup Asiago cheese, grated
½ cup oatmeal flour
½ cup all‑purpose flour
Optional: replace up to ¼ cup with lentil flour or old‑wheat flour
¼–½ cup milk or water (only if mixture is too thick)
For Frying
Oil for shallow frying
Instructions
1. Prep the Protein
If using shrimp: peel and devein. Chop into small pieces.
Place shrimp shells in a small pot with 1 cup water and simmer 10–15 minutes to create a light broth for your sauce (optional).
2. Prep the Vegetables
Dice onions, garlic, and bell peppers.
Reserve ¼ cup of the diced vegetables for your sauce.
Add the remaining vegetables to your chopped meat.
3. Season & Combine
Add black pepper, salt, smoked paprika, Mrs. Dash, lemon seasoning, and chilli.
Add parsley, mayonnaise, cream cheese, and Asiago. Mix well.
4. Add the Flours
Add oatmeal flour and all‑purpose flour.
Mix until the batter holds together.
If the mixture feels too tight, add 1–2 tbsp milk or water at a time until it reaches a thick spoonable consistency.
5. Fry the Fritters
Heat oil in a frying pan over medium heat.
When hot, spoon the mixture into the pan (about 2 tbsp per fritter).
Fry until golden brown on both sides, about 3–4 minutes per side.
Drain on paper towels.