Soften the bread in an equivalent amount of cold water. Placing the bread in a clean towel, gather the loose ends, and twist to squeeze out the water.
Melt the butter in a small saucepan over medium heat. Sweat the shallot until tender. Add the bread, salt, pepper, and ginger. Beat with a wooden spatula to break up the bread. Remove from heat and allow to cool slightly.
Beat in some of the egg into the bread mixture to create a smooth dough. Set aside in the refrigerator until cool, about 1 hour.
Heat some oil for deep-frying, about 350°F. Form the dough into 1 in balls. Fry until golden. Drain on absorbent paper.