Shrimp Fritters with Chili-Lime Dipping Sauce

 

3 red Fresno, or jalapeno chiles

1 red bell pepper

1 T. firmly packed brown sugar

1 T. champagne vinegar

3/4 tsp. salt

Freshly ground pepper

1 cup canola oil

Juice of 1 lime

 

Canola oil, for deep-frying

156 pounds peeled and deveined shrimp, chopped

1 small yellow onion, finely minced

1 large red bell pepper, seeded and finely minced

1/4 cup chopped fresh cilantro

2 large eggs

5 T. seltzer

5 T. freshly squeezed lime juice

1 T. Salt

Pepper

1 ½ C. Pastry Flour

 

TO MAKE THE DIPPING SAUCE, place the chiles and the bell pepper in a dry cast-iron frying pan over high heat. Cook, turning as needed, for about 15 minutes, or until the skin is blackened and blistered on all sides. Or, blacken and blister the chiles and pepper under a preheated broiler, watching carefully to avoid burning the flesh. Transfer the blackened chiles and pepper to a bowl, cover with plastic wrap, and let stand for 10 minutes. Remove from the bowl and let cool to room temperature. Peel the bell pepper, cut in half, and discard the seeds. Reserve half of the pepper for another use. Peel the chiles but do not seed. Chop the chiles and pepper coarsely. In a blender, combine chopped chiles and pepper, sugar, vinegar, salt, and a few grinds of pepper and process until smooth. With the blender running, add the oil slowly, about 1 T. at a time, and process until emulsified. Then add the lime juice and process until blended. Taste and adjust the seasoning. TO MAKE THE FRITTERS, pour the oil to a depth of 3 to 3½ inches into a deep fryer or deep, heavy-bottomed pot and heat to 375°F. While the oil is heating, in a bowl, combine the shrimp, onion, bell pepper, cilantro, eggs, seltzer, lime juice, salt, and a few grinds of pepper and stir until well combined. Add the flour and mix well. When the oil is ready, work in batches, cooking 6 to 8 fritters at a time, to avoid crowding. To form each fritter, drop 1 T. of the batter into the hot oil. Fry the fritters for 2 to 3 minutes, or until golden brown. Using a slotted spoon, transfer to paper towels to drain. Keep warm while you fry the remaining fritters. Serve immediately on a platter or individual plates with the dipping sauce on the side.