Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound of warm mashed potatoes
- 4 tablespoons butter (cut into bits)
- 2 tablespoons of butter (for sautéing)
- 1 cup Munster Cheese (grated)
- 1 egg yolk
- 1/4 cup parsley (chopped)
- 1 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 pound raw shrimp (peeled and de-veined)
- 1 cup onions (diced)
- 1/2 cup flour
- 1 egg (lightly beaten)
- 1 cup fine bread crumbs
Preparation:
2. Chop the raw shrimp into coarse bits. In a heavy skillet, melt the 2 tablespoons of remaining butter. Sauté the onion until it is translucent (about 5 minutes). Add the shrimp and sauté until the shrimp just turns pink (about 2 minutes). Do not overcook.
3. Add the shrimp and onions to the potato mix and stir together.
4. To form the fritters, lightly four your hands. Scoop out 3 tablespoons of the shrimp and potato mix, and shape into a cylinder (bomba) 2 inches long by ¾ inch round.
5. Gently roll the bomba in flour and shake off the excess flour.
6. Dip a pastry brush into the beaten egg. Gently brush the egg onto the bomba and then roll the cylinder in the bread crumbs.
7. Place the coated bomba on wax paper. When you are finished shaping all the bombas, place them in the refrigerator for about 30 minutes before frying.
8. Deep fry the bombas at 375 degrees for about 2 minutes and then turn them over and fry another 2 minutes. They should be golden brown on both sides. Only fry 4 or 5 at a time.
9. Serve the bombas at once with drinks, as appetizers, or as a snack.
Serves: Makes 14 fritters.
