Corn And Shrimp Fritters Recipes

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EASY SHRIMP AND CORN FRITTERS



Easy Shrimp and Corn Fritters image

Provided by Stacey Little | Southern Bite

Categories     Appetizer     Main Course     Snack

Time 17m

Number Of Ingredients 7

1 cup House-Autry Hushpuppy Mix with Onion
1 egg
1 cup frozen corn
8 ounces chopped, cooked shrimp
1/2 cup chunky salsa
2 green onions, thinly sliced
1/2 teaspoon creole seasoning

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.

SHRIMP AND CORN FRITTERS



Shrimp and Corn Fritters image

Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

Provided by Anna Stockwell

Categories     Brunch     Side     Fry     Kid-Friendly     Wheat/Gluten-Free     Cornmeal     Shrimp     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 Servings

Number Of Ingredients 15

¾ cup sour cream
3 tablespoons lemon juice
1¼ teaspoons kosher salt, divided, plus more to taste
¾ cup corn flour, such as Bob's Red Mill
½ teaspoon baking powder
½ teaspoon Old Bay seasoning
1 large egg
1 cup buttermilk
4 scallions, thinly sliced
1 red or green jalapeño, seeded, finely chopped
½ pound small shrimp, peeled, deveined, coarsely chopped
1½ cups fresh corn kernels (from about 2 ears of corn)
¾ cup grated cheddar (about 3 ounces)
Grapeseed or canola oil (for frying)
Lemon wedges (for serving)

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.

SHRIMP AND CORN CAKE FRITTERS



Shrimp and Corn Cake Fritters image

Make and share this Shrimp and Corn Cake Fritters recipe from Food.com.

Provided by 2Bleu

Categories     Crawfish

Time 15m

Yield 16 cakes, 8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 (7 ounce) can corn, drained (reserve juice)
1/4 lb shrimp, chopped fine and dried well between paper towels
1/2 shallot, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg
1/2 cup heavy cream
1/3 cup yellow cornmeal
1/4 cup all-purpose flour
1/4 cup mesa cornflour
1 teaspoon baking powder
1/16 teaspoon cayenne pepper
1/4 teaspoon salt
1/2 cup sour cream, to top (optional)

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.

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