Shrimp Fritter with Romeritos

Unforgettable Shrimp Fritter with Romeritos Recipe

Hello! We are going to prepare one of the most emblematic and beloved stews of our cuisine: romeritos with shrimp fritters. This dish is pure tradition and taste of home, ideal for gathering the family around the table. Although it seems laborious, I will guide you step by step so that the result is spectacular, with that homemade touch we love so much. Let's get to work!

Preparation time

To organize ourselves well, keep in mind that this Mexican dish requires patience, especially in cleaning the herbs, but the effort is totally worth it.

• Preparation: 45 minutes
• Cooking: 60 minutes
• Total: 1 hour 45 minutes
• Servings: 8 to 10 people
• Difficulty: Intermediate

Ingredients

To achieve that authentic flavor we are looking for in this typical food, we will respect Mikel Alonso's recipe. Here is the detailed list of what you will need. Remember to have everything weighed and measured before starting.

For the mole and the stew

• Romeritos (1.5 kg) – Make sure they are very fresh.
• Piquín chilies (3 units) – Toasted and deseeded.
• Ancho chili powder (5 g) – Adds color and deep flavor.
• Mulato chili (3 g) – For that characteristic dark touch.
• Almonds (50 g) – To thicken and add flavor.
• Cinnamon (1 stick) – The indispensable aromatic touch.
• Toasted sesame seeds (3 tablespoons) – Basic in moles.
• Fried bread (One piece) – Helps give body to the sauce.
• Fried tortilla (One piece) – Traditional thickener.
• Shrimp broth (As needed) – If you have leftovers, you can use it for other recipes like a delicious shrimp broth.
• Nopales (10 units) – Cut and cooked.
• Potatoes (500 g) – Preferably baby potatoes.
• Chocolate (A little, chopped) – Optional, to balance acidity.
• Olive oil – Amount needed for frying.

For the shrimp fritters

• Dried shrimp (250 g) – They will be the base of the powerful flavor of the torta.
• Eggs (6 units) – We will separate whites and yolks.
• Breadcrumbs (100 g) – To give consistency to the mixture.
• Yeast or baking powder (1 tablespoon) – To make them fluffy.
• Lemon juice (To taste) – Helps cut the strong seafood flavor.

In case you cannot find specific chili powders, you can toast and grind whole dried chilies at home. If you cannot find baby potatoes, you can use white potato cut into medium cubes, making sure they don't fall apart when cooking.

Utensils we will use

You don't need sophisticated equipment, the basic utensils in your kitchen are enough to prepare this delight.

• Large and deep pot (for the mole and romeritos).
• Wide frying pan (for frying the patties).
• Blender (to process the mole).
• Hand mixer or whisk (for egg whites to stiff peaks).
• Large bowl (for mixing the patties).
• Colander (for draining the romeritos).
• Large spoon or ladle.
• Skimmer (to remove the patties from the oil).
• Absorbent kitchen paper.

Step-by-step preparation

Follow this process calmly. Cooking is alchemy and affection, and in this stew every step counts to integrate the flavors of the seafood and herbs.

1. Cleaning the romeritos
   • This is the most laborious but crucial step. Remove the thick stems and withered leaves, leaving only the tender shoots.
   • Wash very well under the tap with cold water to remove all the dirt, repeating the process several times if necessary, similar to how you wash spinach.
2. This is the most laborious but crucial step. Remove the thick stems and withered leaves, leaving only the tender shoots.
3. Wash very well under the tap with cold water to remove all the dirt, repeating the process several times if necessary, similar to how you wash spinach.
4. Blanching the romeritos
   • In a pot with boiling water and salt, submerge the clean romeritos for a few minutes until they turn a vibrant green color.
   • Remove and immediately transfer them to a bowl with water and ice. This stops the cooking and sets the color. Drain and set aside.
5. In a pot with boiling water and salt, submerge the clean romeritos for a few minutes until they turn a vibrant green color.
6. Remove and immediately transfer them to a bowl with water and ice. This stops the cooking and sets the color. Drain and set aside.
7. Preparation of the mole base
   • In a comal or frying pan, tatema (lightly roast) the garlic and onion until they have black spots.
   • Lightly toast the sesame seeds, almonds, and cinnamon stick, being careful not to burn them to avoid bitterness.
8. In a comal or frying pan, tatema (lightly roast) the garlic and onion until they have black spots.
9. Lightly toast the sesame seeds, almonds, and cinnamon stick, being careful not to burn them to avoid bitterness.
10. Blending the mole
    • Place the toasted ingredients (garlic, onion, sesame seeds, almonds, cinnamon) in the blender.
    • Add the chili powder (ancho, mulato, and piquín).
    • Incorporate the fried bread, fried tortilla in pieces, and a little parsley if you like.
    • Add enough shrimp broth so the blender can work. Process until you get a smooth and homogeneous sauce.
11. Place the toasted ingredients (garlic, onion, sesame seeds, almonds, cinnamon) in the blender.
12. Add the chili powder (ancho, mulato, and piquín).
13. Incorporate the fried bread, fried tortilla in pieces, and a little parsley if you like.
14. Add enough shrimp broth so the blender can work. Process until you get a smooth and homogeneous sauce.
15. Cooking the mole
    • Pour the blended mixture into a hot pot with a little oil. Let it cook over medium heat, stirring constantly to prevent sticking.
    • When it starts to simmer gently, add the chopped chocolate, cooked potatoes, cooked nopales, and finally the blanched romeritos. Let the flavors integrate over low heat.
16. Pour the blended mixture into a hot pot with a little oil. Let it cook over medium heat, stirring constantly to prevent sticking.
17. When it starts to simmer gently, add the chopped chocolate, cooked potatoes, cooked nopales, and finally the blanched romeritos. Let the flavors integrate over low heat.
18. Preparation of the mixture for the fritters
    • If your dried shrimp are whole, remove the heads and grind them into a powder (you can leave some small pieces if you like the texture).
    • In a bowl, beat the egg whites until stiff peaks form with an electric mixer.
    • Incorporate the yolks one by one, beating gently.
    • With a spatula and folding movements (to avoid deflating the air), integrate the shrimp powder, breadcrumbs, baking powder, and a few drops of lemon juice. Mix until everything is unified.
19. If your dried shrimp are whole, remove the heads and grind them into a powder (you can leave some small pieces if you like the texture).
20. In a bowl, beat the egg whites until stiff peaks form with an electric mixer.
21. Incorporate the yolks one by one, beating gently.
22. With a spatula and folding movements (to avoid deflating the air), integrate the shrimp powder, breadcrumbs, baking powder, and a few drops of lemon juice. Mix until everything is unified.
23. Frying the patties
    • Heat plenty of oil in a frying pan.
    • Take portions of the mixture with a spoon and carefully pour them into the hot oil, shaping them into rounds or ovals.
    • Fry on both sides until golden and firm.
    • Remove with a slotted spoon and place them on absorbent paper to remove excess fat.
24. Heat plenty of oil in a frying pan.
25. Take portions of the mixture with a spoon and carefully pour them into the hot oil, shaping them into rounds or ovals.
26. Fry on both sides until golden and firm.
27. Remove with a slotted spoon and place them on absorbent paper to remove excess fat.

To finish and serve

Just before serving, add the patties shrimp to the hot mole very carefully so that they soak up the sauce without completely falling apart (some prefer to serve them on top to keep them crispy, it's your choice). Check the seasoning and adjust the salt if necessary, remembering that dried shrimp are already salty. Serve hot in deep plates, making sure each portion has romeritos, potatoes, nopales, and patties. Accompany with bolillo bread or warm tortillas. If you like to explore other intense flavors in a torta or sandwich format, I invite you to discover the famous tortas de la barda, although they are very different from our patties today.

Nutritional Information

Below, I present the approximate values per serving so you can consider the nutritional contribution of this delicious stew.

• Calories: 450 kcal
• Proteins: 25 g
• Fats: 22 g
• Carbohydrates: 35 g
• Fiber: 8 g

Note: Values are estimates per serving and may vary depending on the size of the patties and the amount of oil absorbed during frying.

5 keys to make it perfect

To achieve some Romeritos for a competition has its secrets. Here I share my best tips for you to succeed in the kitchen.

1. Extreme cleanliness: Don't skimp on time washing the romeritos. Any trace of dirt will ruin the chewing experience. Wash them three or four times if necessary.
2. The egg whites' consistency: For the patties to be fluffy and absorb the mole well without crumbling, the egg whites must be perfectly whipped to stiff peaks before adding the dry ingredients.
3. Salt control: Dried shrimp is naturally very salty. Do not add salt to the mole until the end, after incorporating all ingredients and tasting.
4. Medium-low heat: Mole burns easily due to thickeners (bread, tortilla, almond). Keep the heat controlled and stir the bottom of the pot frequently.
5. Resting: Like any good Mexican stew, this dish tastes even better the next day (the famous 'recalentado' or reheated meal), as the flavors settle and penetrate better into the potatoes and nopales.

When is it ideal to enjoy it?

This dish is the undisputed king of Christmas and the dinners of New Year in central Mexico. Its complex and comforting flavor makes it perfect for December's cold weather. It is also very popular during Lent and Holy Week, as it contains no red meat. However, given its richness of flavors, it is an excellent main course for any important family celebration where you want to impress with a recipe full of history and tradition, even in the midst of 2026 it remains an absolute favorite.

Comparison table

It is common to confuse or look for alternatives to seasonal dishes. Here I show you how our recipe stands out from other popular options.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how these patties turned out for you, if you achieved the perfect mole consistency, or if you added your own special touch. Leave your comment and share your own tricks to enrich our community!

Culinary glossary

So that you have no doubts, here I explain some terms we use in the recipe.

• Tatemar: Mexican technique that consists of roasting ingredients (such as chilies, garlic, or tomatoes) directly over fire or on a comal until the skin is slightly charred, providing a smoky flavor.
• Blanch: Very brief cooking of a vegetable in boiling water, followed by a thermal shock in ice water to stop the cooking and set the vibrant color.
• Stiff peaks: State of beaten egg whites when they form firm, white peaks, similar to snow, and do not fall out if you invert the bowl.
• Folding movements: Gentle way to mix ingredients using a spatula, making circles from bottom to top to incorporate air and prevent a whipped mixture from losing volume.
• Quelites: Generic name in Mexico for various edible wild herbs, such as romeritos, purslane, or pápalo.