Egyptian Shrimp Fritters (Shrimp Kofta)

The Port Said way of making use of less prestigious small shrimp is to grind them up with a tantalizing mixture of fresh herbs and spices and fry spoonfuls quickly, turning them into fluffy morsels of shrimp kofta. 

This recipe has long been a family favorite, one that I shared in my first cookbook. I knew I had to share it with you here, because I once made these shrimp fritters for a dinner party, and they never made it to the table! We finished them while standing around the kitchen island. My friend Molly took one bite and declared them even fluffier than hush puppies, which I assure you is a very strong sentiment from a Southerner!

I love serving these kofta as part of a mezze spread or as a fun seafood appetizer. They’re best hot out of the pan, finished with a squeeze of lemon and a drizzle of Tahini Sauce or or cool, creamy Tzatziki Sauce. Just be warned that once you try them, it’s hard to stop!

Egyptian Shrimp Fritter Ingredients

• Onion: I use a yellow onion, but any color will work! 
• Fresh herbs like parsley bring freshness, and dill adds a bright, slightly sweet flavor. 
• Garlic gives the fritters their characteristic savory flavor. 
• Shrimp: Since you’ll be grinding up the shrimp in the food processor, use smaller, less pricey shrimp for this recipe. This is a case where it’s fine to start with peeled and deveined raw shrimp.
  • READ MORE: Guide to Buying and Cooking Shrimp
• Kosher salt and freshly ground black pepper are essential for seasoning the shrimp mixture.
• Spices like ground coriander add a subtle citrusy warmth. Ground cumin is earthy and aromatic, and paprika adds sweetness. 
• Aleppo pepper flakes: Mild and slightly fruity, these flakes add gentle heat and rosy color.
  • READ MORE: What Is Aleppo Pepper and How to Use It
  • TRY IT: Aleppo-style pepper 
• Chickpea flour helps bind the mixture. You can find it in the baking aisle at most grocery stores. If you don’t have it (and aren’t concerned about keeping the recipe gluten-free), all-purpose flour works, too.
• Egg: Another binder that helps hold the kofta together while adding fluffiness.
• Grapeseed oil: Though I often pan-fry using olive oil, this is an instance where I prefer to use grapeseed, avocado, or another neutral-tasting oil for frying the fritters.
• Lemon: A squeeze of lemon at the end brightens everything and balances the richness of the fried kofta. For me, it’s a must. 

How to Make Shrimp Fritters

Honestly, the food processor does most of the work on this one! Once you’ve blitzed everything up, all that’s left is the step of frying. I’ll walk you through it: 

• Chop the aromatics. Peel and quarter 1 small yellow onion. In the bowl of a large food processor fitted with the multipurpose blade, combine the onion, 1 cup fresh flat-leaf parsley leaves and tender stems, 1/4 cup fresh dill fronds, and 4 peeled garlic cloves. Pulse a few times until the onion is finely chopped.
• Make the shrimp kofta mixture. Add 1 pound small peeled and deveined shrimp and about 3/4 teaspoon each salt and black pepper, along with 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon sweet paprika, and 1/2 teaspoon Aleppo pepper. Place the lid on the processor and pulse again, until the mixture is well combined and the shrimp has the texture of a wet meatball mixture.
• Mix in the flour and egg. Transfer the shrimp mixture to a medium bowl. Add 1 tablespoon chickpea flour and 1 large egg and mix with a wooden spoon until well incorporated.
• Fry the shrimp kofta. Line a large plate with paper towels. In a large skillet, heat 1 cup grapeseed oil (or another neutral-tasting oil) over medium-high heat until it shimmers. Carefully spoon portions of the shrimp mixture (about 2 tablespoons each) into the oil. Do not crowd the pan; do this in batches if you need to. You should have about 16 koftas. Fry the kofta on one side until golden brown, then turn over to cook until the other side is also golden brown, 3 to 4 minutes total. Transfer the kofta to the paper towel–lined plate as they finish cooking.
• Finish and serve. Place the kofta on a serving platter and serve hot or warm with lemon wedges and your choice of sauce for drizzling or dipping.