1 large Vidalia or other sweet onion
6 ounces cooked shrimp
About 1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt, or to taste
1 cup milk
1 tablespoon lemon or lime juice
Few dashes Tabasco sauce, or to taste
Vegetable oil for deep-frying
Makes 20 fritters.
Quarter the onion and place in blender or food processor. Pulse to chop medium fine. Remove to large bowl. Add the shrimp. (If tiny, leave whole. Larger shrimp should be coarsely chopped.)
Place the flour, baking powder, salt, milk and egg in blender or food processor and pulse to mix thoroughly. With machine running, add lemon juice and Tabasco. Pour into bowl with the onion and shrimp and mix by hand.
Cover and refrigerate at least 30 minutes. Batter should resemble pancake batter; if too thin, add more flour; if too thick, add more milk.
Heat oven to 200 degrees. Heat about 3 inches of oil in a heavy pan to 375 degrees. Working in batches, slip tablespoons of batter into the oil, avoiding crowding, and fry, turning once, until golden brown, about 3 minutes. (Try one to be sure it is cooked through. If it's not, increase cooking time by up to a minute.)
Drain on paper towels and place in oven to stay warm while cooking the rest of the batter. Serve with cocktail or hot sauce.
Nutritional information per serving: 118 calories (59 percent from fat), 8 g fat (1.4 g saturated, 3.2 g monounsaturated), 28.4 mg cholesterol, 4.6 g protein, 7.8 g carbohydrates, 0.8 g fiber, 350.4 mg sodium.