Diana Santospago runs Maine’s Inn at Isle au Haut, where she serves these delectable fritters. For best results, make them with sweet Maine shrimp, available only in the winter months. If you can’t find them, substitute any small (51-60 count) shrimp.
1 cup all-purpose flour
1/4 teaspoon table salt
1 teaspoon baking powder
Zest of 1 lemon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
1/4 (approx.) cup milk
1 large egg
1 pound (about 2 cups) raw Maine shrimp, peeled
Kosher or sea salt
Quick Garlic & Herb Aioli (see accompanying recipe)
In a medium-size bowl, whisk together flour, salt, and baking powder. Add lemon zest, herbs, and pepper. Set aside.
Pour lemon juice into a clear liquid measuring cup, then add enough milk to equal 1/3 cup liquid total. Use a fork to whisk egg into milk/juice mixture.
Add wet ingredients to dry ingredients and mix just until combined. Fold in shrimp.
Into a deep, heavy skillet over medium-high heat, add 2 inches oil. When the oil reaches 350°, slip scant tablespoons of the batter-and-shrimp mixture into it and cook until golden, 2—3 minutes.
Remove to a plate lined with a paper towel, and season with salt while still hot.
Serve with Quick Garlic & Herb Aioli.
Quick Garlic & Herb Aioli
1 cup mayonnaise
2 garlic cloves, freshly minced
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1 teaspoon chopped shallot (or red onion)
1 tablespoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 teaspoon prepared horseradish
Few drops Tabasco
Mix all ingredients (add more of each herb to taste if you like). Chill.
Serve alongside Maine Shrimp Puffs.