Shrimp and Herb Fritters

By Victoria de la Maza
Victoria de la Maza
Victoria de la Maza
Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home.
August 23, 2021 Updated: August 23, 2021

A fabulous way to use lots of herbs and feed lots of people, these fritters are bound by breadcrumbs and eggs into dollar pancake-sized bites, delicious served as a tapa.

They can be made with any combination of soft herbs that you like—cilantro, flat-leaf parsley, tarragon—as long as the ratios stay the same. Add different spices, and use more or less as you desire. Basically, these fritters are a starting point for all sorts of different flavor combinations. This is my favorite.

Serves 4

  • 2 cups dill, large stems removed, finely chopped
  • 2 cups flat Italian parsley, stems removed, finely chopped
  • 2 cups chives, finely chopped
  • 1/4 teaspoon red pepper flakes
  • 1 cup plain breadcrumbs
  • 1 cup shrimp, peeled and diced (cooked or uncooked)
  • 6 large eggs, beaten
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup olive oil for frying

In a bowl, mix together all ingredients except the olive oil until well combined.

Pour half the olive oil into a large non-stick pan over medium heat. Using a spoon, add batter to the pan to make 3 or 4 fritters at a time. Cook for about 2 minutes per side, flattening them with a spatula, until golden and crisp. Transfer to paper towels to drain. Repeat with the rest of the batter, adding more oil if necessary. Serve warm.

Victoria de la Maza
Victoria de la Maza
Victoria de la Maza is an award-winning cookbook author, columnist, and international TV host. Passionate about great food, she combines American traditions with her European heritage to create classic-with-a-twist recipes and ideas for stylish entertaining at home.