24 medium shrimps
1/2 cup plus 1 tbsp all purpose flour
1/2 cup plus 1 tbsp cornstarch
1/2 tsp baking powder
3/4 cup seltzer (or water, but your fritters won’t be as light).
1 cup thinly sliced carrot
1/2 cup thinly sliced onion
3 cups bean sprouts
2 scallions, cut into 1/2-inch pieces
1 garlic clove, minced
1 1/2 cups vegetables oil
Salt and pepper
1/3 cup mayonnaise
1 tbsp prepared horseradish, drained
1 tbsp lemon juice
Salt and pepper
1.FOR THE SAUCE: Whisk mayonnaise, horseradish, and lemon juice together in bowl and season with salt and pepper to taste ; and set aside.
2.FOR THE FRITTERS: Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Whisk flour, cornstarch, and baking powder together in large bowl. Add seltzer and whisk until smooth, thick batter forms. Add shrimp ,bean sprout , scallion,carrot,onion, and garlic to batter and stir until vegetables are evenly coated.
3.Add oil to 12-inch nonstick skillet until it measures about 1/4 inch deep and heat over medium-high heat to 350 degrees. Stir 1/2 tsp salt and 1/2 tsp pepper into vegetable batter.
4. Using 1/4-cup dry measuring cup, place 1 portion of vegetable batter in skillet; emmediately spread to 4-inch diameter with spoon so top sits slightly below surface of oil. Repeat and adjust burner, if neccessary, to maintain oil temperature between 300 and 325 degrees.
5.Cook on first side until deep golden brown on bottom, 2 to 4 minutes. Using 2 spatulas, flip and continue to cook until golden brown on second side, 2 to 4 minutes longer, moving fritters around skillet as needed for even browning.
6 When second side of fritters is golden brown, turn off burner so oil doesnt overheat. Transfer fritters to paper towel-lined side of prepared rack to drain for about 15 seconds per side, then move to unlined side of rack and season with salt.
7. Return oil to 350 degrees and repeat with remaining vegetable batter , stirring to recombine batter as needed. Serve with sauce