Beer Batter Shrimp Fritters

Donna Graffagnino


Oh, how amazing this tastes. Fritters are made out of just about anything so why not seafood. This is made with a little twist by adding beer to the batter - it just couldn't be more perfect.

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50 Min


15 Min


Stove Top


1 c
warm beer
1 c
flour, all purpose
1/2 tsp
cayenne pepper or to taste
1 tsp
1/2 tsp
black pepper
2 c
shrimp, cleaned, deveined, chopped
cajun seasoning (tony chachere's)
1/2 c
green onions and tops, chopped
1/4 c
parsley, chopped
1/2 - 1 tsp
garlic, minced

Directions Step-By-Step

Mix beer, flour, cayenne, salt & black pepper together. Set aside for four (4) hours.

I'm guessing at the measurements for the rest of the seasoning, so use less or more according to your taste.
Put the chopped shrimp in a container and sprinkle some Cajun seasoning on them - toss them well to get them all coated. Cover and refrigerate until ready to add to batter.
After four hours mix in the shrimp, green onions, parsley and garlic.

*Tip: To test the batter for seasoning, mix up everything without the shrimp and just drop a little of the batter mixture into the hot oil. Taste and adjust if needed. If it's too spicy, add about 1/4 - 1/2 cup of both flour and beer to tame the heat, then take about 1/4 to 1/2 of the batter out and mix the shrimp into the remaining batter. Use reserved batter for something else like fish or onion rings.
Over medium heat add about 2 inches of oil in a heavy skillet. Heat until oil just starts to shimmer, or to 350* on a candy thermometer.
Drop by teaspoon size spoonfuls into the hot oil and cook until golden brown on both sides.
Remove from oil and drain on paper towel lined plate.

Season with salt and pepper if needed. Serve hot with warmed Orange Pepper Jelly, or Remoulade sauce, and lemon wedges.

C'est ci bon!

About this Recipe