Seafood and Vegetable Fritters

These fritters are intentionally shaggy, a deep-fried thatch of seafood and vegetables, each ingredient distinct and legible through the batter. I make mine ultra-crispy with rice flour, cornstarch, and cornmeal. It’s fun to leave the heads of the shrimp on, so they can poke out of the batter, like creatures draped in finery—or else use baby shrimp, if you can get them. (Following tradition, I use shrimp still in their shells, for extra crunch.)

There are a lot of flavors and textur