Potato Shrimp Fritters March 2008

Yield: 48 servings, 3 3-oz. fritters per serving.

1 box Golden Grill™ Russet
Premium Hashbrown Potatoes
1½ qt. pancake mix
3 cups coconut milk
18 eggs
6¾ lb. shrimp pieces, chopped
¾ cup butter or oil
5 Tbsp. Old Bay® Seasoning or seafood seasoning
6 cups roasted pepper and onion vegetable blend, commercially prepared, frozen, thawed, chopped fine
¾ cup butter or oil

Prepare potatoes according to package directions. Combine pancake mix, coconut milk and eggs. Add to potato mixture. Saute shrimp in butter or oil until tender; add to potato mixture. Combine seasoning and roasted pepper and onion vegetable blend in large bowl. Add potato mixture. Mix thoroughly. Form into balls using a #16 scoop. Flatten into ½” thick fritters or cakes. Pan fry in butter or oil on both sides until fully cooked and golden brown. Serve hot.

For each serving,serve three 3-oz. fritters on tossed greens. Drizzle with tartar sauce.