Shrimpandcorncakefritters Recipes

SHRIMP & SWEET CORN FRITTERS

Shrimp & Sweet Corn Fritters image

Chef John Shields, PBS personality and author of Coastal Cooking with John Shields, captures the essence of seaboard delicacies with this spicy seafood fritter. It is the kind of indulgently delicious treat you would expect at a beachside bed & breakfast.

Provided by Old Bay

Yield 4

Number Of Ingredients 10

Ingredients

3/4 cup flour
1 1/2 tsps baking powder
1 1/2 tsps old bay seasoning (plus more to serve)
2 eggs beaten
1/2 cup milk
2 tbsps green onion finely chopped
1 cup cooked shrimp coarsely chopped
1/2 cup cooked corn kernels
Vegetable oil for frying
Sour cream optional

Steps:

In a large bowl mix flour baking powder and OLD BAY. In a separate bowl mix eggs milk and green onion. Combine mixtures blending until moistened. Fold in cooked shrimp and corn.
Pour oil into heavy skillet to a depth of 1 inch. Heat to 375° F on medium heat. Drop batter by the tablespoonful a few at a time into hot oil. Fry 3 to 4 minutes or until golden brown. Drain fritters on paper towels. Sprinkle with additional OLD BAY and serve with sour cream, if desired.

Nutrition Facts : Calories 318 Calories

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

Ingredients

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.

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

Ingredients

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.

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