Puffy Shrimp Fritters with Tartar Sauce (Beniye Migo)

Using a small knife, make a shallow slit along the back of each shrimp to remove the vein. Rinse thoroughly and drain well.

Season the shrimp with salt and toss with fresh lemon juice. Cover and refrigerate for 30 minutes to lightly tenderize and flavor.

In a large bowl, whisk together the milk, beer, saffron solution, hot sauce, yeast, red pepper, salt, and black pepper. Gradually add the flour, whisking until smooth and lump-free.

In a separate clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold them into the batter to achieve a light, yogurt-like consistency.

Cover the batter and let it rest at warm room temperature (about 86°F / 30°C) for 1 hour, allowing the yeast to activate and aerate the mixture.

Fold the chopped parsley and tomato into the rested batter.

Heat frying oil in a deep pan to 350°F (175°C). Lightly dust each shrimp with flour, hold by the tail, dip into the batter, and carefully lower into the hot oil.

Fry in batches until puffed and golden, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels.

Serve immediately with tartar sauce, garnished with fresh vegetables if desired.