Shrimp Sweet Corn Fritters Recipes

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CORN AND SHRIMP FRITTERS



Corn and Shrimp Fritters image

These are wonderful little tid-bits! Great without the sauce, but the sauce definitely adds something extra. I like the sauce with other things too....chicken fingers, fried shrimp, grilled chicken....try it out on whatever you think might suit you! Originally shared by Jo Rita Jordan, and the recipe is from Rosie's Place in Massachusetts.

Provided by breezermom

Categories     Corn

Time 45m

Yield 5 serving(s)

Number Of Ingredients 22

1/2 lb medium shrimp
1 (10 ounce) package frozen corn, thawed and drained
4 green onions, chopped
2 stalks celery, finely chopped
2 large eggs, beaten
2 cloves garlic, minced
1/2 cup all purpose flour
2 tablespoons cilantro, chopped (fresh is best, if using dried, 1/2 the amount)
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
vegetable oil
1/4 cup soy sauce (Plus 2 tbsp soy sauce...Zaar won't let me post it like this)
2 teaspoons orange rind, grated
1/3 cup orange juice
2 tablespoons sugar
2 tablespoons cilantro, chopped (again, fresh is best, if not 1/2 the amount)
1 tablespoon white vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
2 teaspoons ginger, root peeled and minced
2 teaspoons hot chili oil

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 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.

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