Food & Cooking Recipes Appetizers Crunchy Shrimp Fritters By Martha Stewart Martha Stewart Website Martha Stewart is a true multi-hyphenate who has brought her knowledge of all things homekeeping to the masses via her television shows, magazines, and social media for generations. Based in Katonah, New York, where she helms her 156-acre Bedford Farm, Martha, the author of 99 books, an Emmy award winner, and America's first self-made female billionaire, founded Martha Stewart Living in 1990 and Martha Stewart Weddings in 1995. Editorial Guidelines Updated on January 26, 2023 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 50 mins Yield: 4 to 6 Serves To make these super-tasty and summer-y fritters, juicy shrimp are poached in lemon water and then coated in a batter made with rice flour before being deep fried to golden brown perfection. The rice flour ensures an ultra-crisp coating with a side benefit of making this dish naturally gluten-free! Ingredients 1 lemon, plus zest and wedges for serving Kosher salt 12 ounces large unpeeled shrimp (about 10) Vegetable oil, for frying ¾ cup white rice flour (such as Bob's Red Mill), plus more as needed 1 teaspoon baking powder 1 teaspoon sugar ¾ cup seltzer or club soda, plus more as needed 1 large egg, whisked Tartar sauce Directions Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups). Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp. Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest. Johnny Miller Cook's Notes Test-fry one fritter first: It should sink to the bottom and spread out a bit. If it breaks into little pieces, add more rice flour to the batter, a tablespoon at a time. Print