Corn And Shrimp Fritters Recipes

SOUTHERN SHRIMP AND CORN FRITTERS WITH ROASTED RED PEPPER SAUCE RECIPE

Steps:

• Combine the corn, shrimp, green onions, parsley, 1 tsp of olive oil, kosher salt and black pepper, eggs and 1 cup of the panko crumbs in a medium size bowl and mix well. The easiest way to do this is to use your hands. Use a light touch and make sure everything is thoroughly combined.
• Divide the mixture up and use your hands to gently shape the mixture into 6 patties. Cover and chill for at least 30 minutes.
• When the patties are chilled gently dredge them in the remaining panko.
• Add the remaining olive oil to a large skillet over medium heat. When the oil is hot, add the patties. Depending on the size of your pan, you may have to cook them in batches. Cook the patties for 3 minutes and use a pancake turner to flip them over. Cook for an additional 3 minutes. Drain on a paper towel. Serve while still warm and optional, top with Roasted Red Pepper Sauce.
• Combine the drained roasted red peppers, garlic, lemon juice, olive oil and salt in a blender and process until smooth.

EASY SHRIMP AND CORN FRITTERS

Steps:

• Pour 2 to 3 inches of vegetable oil into the bottom of a heavy-bottomed dutch oven or deep skillet. Heat the oil to 350°F.
• In a large bowl, stir together the hushpuppy mix, egg, corn, shrimp, salsa, green onions, and Creole seasoning. Allow to rest for about 3 minutes then stir again.
• Carefully drop heaping tablespoons of the batter into the hot oil and fry for 5 to 7 minutes or until golden brown and cooked though. Serve warm with a dipping sauce if desired.

LOBSTER CORN FRITTERS

Steps:

• Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
• Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
• For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
• To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.

CORN AND SHRIMP BEIGNETS

Steps:

• Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
• While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
• Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don't have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
• Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
• Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.

SHRIMP & CORN FRITTERS

Steps:

• Chop the cooked shrimp. Place in a large mixing bowl. You can use either fresh or frozen corn for this recipe. You may choose to roast the corn, but it's not really necessary. If using corn on the cob, remove husks and silks, and then cut off the kernels Roast kernels in a skillet with a little olive oil and salt until lightly browned and caramelized. Add to the shrimp. To the skillet, add a little more oil if necessary, and lightly saute the chopped bell pepper and onion. Add to the shrimp and corn. In a medium bowl, combine the flour, corn meal, baking powder, and salt. In a small bowl, whisk the egg, add chopped herbs and water, and mix to combine. Pour into the flour mixture and stir well. Add more water if mixture is too stiff. Combine the batter with the shrimp and corn. Heat oil on medium-high in a large skillet to about 1/4 inch deep. Carefully drop mounded spoonfuls of batter into the oil, pressing down with the back of the spoon to spread into a 2 inch diameter fritters. Fry until browned, flip over, and brown the other side. About 3 to 5 minutes each side. Remove fritters to paper towel to drain oil. Serve with chutney or sauce of your choice.

CORN AND SHRIMP FRITTERS

Steps:

• Peel and devein the shrimp; cut into 1/2 inch pieces.
• Combine the shrimp, corn and next 9 ingredients in a large bowl; stir well.
• Pour oil to a depth of 1 inch in a heavy saucepan; heat to 375 degrees. Drop shrimp mixture by tablespoonfuls into the hot oil; fry 2 minutes on each side or until golden. Do not crowd the fritters, cook in batches. Drain on paper towels. Serve immediately with sauce.
• Sauce:.
• Combine all ingredients; stir well.

SHRIMP AND CORN CAKE FRITTERS

Steps:

• Over medium heat, in a medium sauté pan, heat the olive oil. Sauté the corn, shrimp, shallots, salt, and black pepper for 5 minutes. Stirring occasionally.
• Remove from heat. In a mixing bowl, whisk the eggs and cream. Add the cornmeal, flours, baking powder, cayenne pepper, salt, and reserved corn juice. Mix until the batter is fully incorporated then gently fold in the corn.
• Using a small amount of vegetable oil, heat a saute pan over medium-high heat. Spoon by heaping tablespoons of batter into the pan leaving a 1" space between the cakes. (You will need to do this in batches). Cook 2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Serve warm with a dollop of sour cream.

SHRIMP AND CORN FRITTERS

Steps:

• Whisk together sour cream, lemon juice, and ¼ tsp. salt; set aside for serving.
• Whisk flour, baking powder, Old Bay seasoning, and ½ tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.
• Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop ¼-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.