La receta original de buñuelos de langostinos de Anna Olson | El Gourmet

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Chicken is leaner and more affordable than shrimp.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Potato starch is a cost-effective thickening agent.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can replace eggs in binding.

Preheat a pan over medium heat with some oil.

Add diced onion and corn (fresh or frozen) to the pan, along with a pinch of salt and some black pepper.

Cook until the onions become translucent, then remove from heat and let cool slightly.

Grate about 1 cup of cucumber and mix with salt and sugar, letting it sit in a colander for 30 minutes to 1 hour to remove excess water.

In a bowl, combine equal amounts of corn flour and all-purpose flour, along with some baking powder and a bit of sugar and salt.

Lightly beat one egg and add 3/4 cup of milk (can be cold or at room temperature).

Combine the wet ingredients with the dry ingredients all at once.

Fold in the shrimp and the cooled mixture of onions and corn, ensuring the shrimp are well coated.

Heat oil in a deep pot, filling it halfway to avoid splattering.

Check the oil temperature, aiming for 180-190 degrees Celsius.

Drop the buñuelos into the oil carefully, starting near the surface to avoid splashing.

Fry 6 to 9 buñuelos at a time, ensuring they have space between them.

Cook for 5 to 6 minutes until golden brown and ensure the shrimp are cooked through.

Serve hot, optionally keeping them warm in the oven at 160 degrees Celsius for 10 to 15 minutes if preparing in advance.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens