Diana Santospago runs Maine’s Inn at Isle au Haut, where she serves these delectable fritters. For best results, make them with sweet Maine shrimp, available only in the winter months. If you can’t find them, substitute any small (51-60 count) shrimp.
In a medium-size bowl, whisk together flour, salt, and baking powder. Add lemon zest, herbs, and pepper. Set aside.
Pour lemon juice into a clear liquid measuring cup, then add enough milk to equal ⅓ cup liquid total. Use a fork to whisk egg into milk/juice mixture.
Add wet ingredients to dry ingredients and mix just until combined. Fold in shrimp.
Into a deep, heavy skillet over medium-high heat, add 2 inches oil. When the oil reaches 350°, slip scant tablespoons of the batter-and-shrimp mixture into it and cook until golden, 2–3 minutes.
Remove to a plate lined with a paper towel, and season with salt while still hot.
Serve with Quick Garlic & Herb Aioli.
Mix all ingredients (add more of each herb to taste if you like). Chill.
Serve alongside Maine Shrimp Puffs.