Shrimp and Corn Fritters
For me, September is an excuse to prolong summer, and a great way to do that is to use the last gems of summer produce to create great meals. I'm a big fan of Shrimp & Grits and my love for the flavors got me thinking about how to enjoy shrimp and corn in other ways. Fritters sounded like a great option! Shrimp & Corn Fritters can be a great lunch and certainly are an amazing appetizer with the accompanying lemon sour cream.
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 15 fritters
INGREDIENTS:
For the lemon sour cream sauce, whisk together:
- ¾ cup sour cream
- 3 tablespoons lemon juice
- Salt to season
For the fritters:
- ¾ cup corn flour
- ½ teaspoon baking powder
- ½ teaspoon smoked paprika
- ½ teaspoon granulated garlic
- ¼ teaspoon freshly ground pepper
- 1 large egg
- 1 cup buttermilk
- 4 scallions, thinly sliced
- 1 red or green jalapeno, seeded and finely chopped
- ½ pound shrimp, peeled, deveined, and coarsely chopped
- 1½ cups fresh corn kernels, from about 2 ears of corn
- ¾ cup cheddar cheese, about 3 ounces
- oil for frying
- lemon wedges for serving
METHOD FOR THE FRITTERS:
1. Whisk the corn flour, baking powder, smoked paprika, granulated garlic, salt, and pepper in a large bowl. Whisk the egg and buttermilk into the dry ingredients. Stir in the scallions, jalapeno, shrimp, corn, and cheese.
2. Heat a large skillet over medium- to medium-high heat. Add cooking oil, then spoon the fritter batter into the skillet in whatever size you choose. If you are doing a light lunch, make 2- to 3-inch fritters. If you are making hors-d'oeuvres, make smaller fritters.
3. Serve with baby greens and with the Sour Cream Sauce.
Bon Appétit!
Tammy Circeo, Freelance Recipe Writer
www.tammycirceo.com | IG: @cheznous_tammycirceo | FB: TammyCirceoChezNous