Shrimp Fritters

• 1 pound medium shrimpshelled, deveined and very coarsely chopped
• 3 slices of firm white sandwich bread, crusts removed and bread cut into 1/4-inch dice
• 1 medium onion, minced
• 1/3 cup coarsely chopped cilantro
• 4 jalapenos, seeded and minced
• 6 garlic cloves, finely chopped
• 1 large egg, beaten
• 1 teaspoon turmeric
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon salt
• 1 cup fine dry bread crumbs
• 2 cups vegetable oil, for frying

1. In a large bowl, combine the chopped shrimp with the diced bread, onion, cilantro, jalapenos, garlic, egg, turmeric, cumin, lemon juice and salt.
2. Shape the shrimp mixture into 20 balls, using 2 tablespoons of the mixture for each.
3. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.
4. Spread the bread crumbs in a shallow bowl.
5. Roll the shrimp balls in the bread crumbs, patting to adhere.
6. Shake off any excess crumbs.
7. In a large skillet, heat the oil until shimmering.
8. Fry the shrimp fritters without crowding the skillet over moderately high heat until browned, about 2 minutes per side.
9. Drain the shrimp fritters on a wire rack set over a baking sheet.
10. Repeat with the remaining shrimp fritters.
11. When all of the fritters have been fried, arrange them on a baking sheet well apart and bake for about 5 minutes, or until cooked through.

white sandwich bread, onion, cilantro, jalapenos, garlic, egg, turmeric, cumin seeds, lemon juice, salt, bread crumbs, vegetable oil

Taken from www.foodandwine.com/recipes/shrimp-fritters (may not work)