Papaya Shrimp Fritters

RH Staff

Yield: 48 servings.

1 box Golden Grill Russet ^™ Premium Hashbrown Potatoes
1 1/2 qt. pancake mix
3 cups coconut milk
18 eggs
6 3/4 lb. shrimp pieces, chopped
3/4 cup butter or oil
5 Tbsp. Old Bay® Seasoning or seafood seasoning
6 cups roasted pepper and onion vegetable blend, commercially prepared, frozen, thawed, chopped fine
3/4 cup butter or oil
as needed, tossed greens as needed, tartar sauce, prepared

Prepare potatoes as directed. Combine pancake mix, coconut milk and eggs. Add to potato mixture. Saute shrimp in butter or oil until tender; add to potato mixture.

Combine seasoning and vegetables in large bowl. Add potato mixture; mix thoroughly. Form into balls, using a #16 scoop. Flatten into 1/2" thick fritters or cakes. Pan fry in butter or oil on both sides until fully cooked and golden brown. Serve hot.

Per serving: Serve three 3-oz. fritters on tossed greens. Drizzle with tartar sauce.

BASIC AMERICAN FOODS