Can’t Get to the Caribbean This Easter? Here is a Free Taste!

If can’t take you to the Caribbean this Easter, here is a free taste of what you are missing!

The Caribbean is famous for various fried foods sold at street side stands and grills. This shrimp and potato fritter recipe is a mixture of shrimp, munster cheese, and potato – perfect to start off your Easter meal.
Shrimp and Potato Fritters [Bombas de Camarones y Papas] 
•1 pound warm mashed potatoes
•6 T butter, cubed
•1 C grated Munster cheese
•1 egg yolk
•1/4 C freshly chopped parsley
•1 1/2 t salt
•1/4 t white pepper
•1 lb raw shrimp, peeled and deveined
•1 C onion dices
•1/2 C flour
•1 egg, lightly beaten
•1 C fine breadcrumbs
•Flour, to coat hands
•Vegetable oil, for frying

-Mix together warm mashed potatoes add the 4 T of butter cubes, grated Munster cheese, egg yolk, parsley, salt and white pepper until smooth.
-Cover, set aside.
-Chop raw shrimp.
-Melt remaining butter in skillet.
-Fry onions  for about 5 minutes.
-Add chopped shrimp and fry stirring until pink, (2 min).
-Mix shrimp and onions into mashed potato mixture.
-To shape the fritters, flour your hands.
-Scoop out 3 T shrimp and potato mixture, and shape it into a 2 in x 3/4 in round cylinder aka bomba .
-Gently roll the ‘bomba’ into the flour and shake off the excess flour.
-Using a pastry brush, gently brush the fritter with beaten egg, then roll the cylinder into fine breadcrumbs.

Transfer onto waxed paper.
Shape 13 fritters more using remaining ingredients.
Refrigerate fritters for approximately 30 minutes.
Heat oil in a deep-fryer to 375°F.
Deep-fry ‘bombas’, 4 or 5 at a time into hot oil, for approximately 2 minutes.
Turn them over and deep-fry for 2 minutes more, until golden brown on both sides. Only fry 4 or 5 at a time.
Drain on paper towels.


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