Langoustine or Shrimp Fritters
These beignets were originally adapted from the book Le Cordon Bleu At Home.
Source: Whisk:A Food Blog
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Credit: Whisk: A Food Blog
FROM THE
RECIPE:
The batter called for both flour and potato flour. I had some potato flour, but not enough so I used regular flour as a substitute. To the flours, I added baking powder for leavener, salt for flavor, water to lighten the batter, and olive oil to keep it from forming a crust. I actually added an extra cup of water since it seemed more like dough than batter before that. After resting this mixture for 1 hour, I added whipped egg whites for more leavener and lightness.
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