Best 3 Shrimp Corn Fritters Recipes
**Golden and crispy on the outside, tender and juicy on the inside, these Shrimp Corn Fritters are a delightful treat that combines the flavors of sweet corn, succulent shrimp, and aromatic herbs. Bursting with bold flavors, these fritters are perfect for a quick snack, a hearty appetizer, or as a main course served with your favorite dipping sauce. This versatile dish can be easily customized to suit your taste preferences, making it a favorite among seafood and corn enthusiasts alike. Whether you prefer a spicy kick or a cheesy twist, the variations provided in this article offer something for every palate.**
Let's cook with our recipes!
CORN AND SHRIMP FRITTERS
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
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
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
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 & 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.
Tips:
- Selecting Fresh Shrimp: Choose plump and firm shrimp with a translucent, slightly grayish appearance. Avoid any with a slimy texture or an off odor.
- Properly Cleaning Shrimp: Devein and rinse the shrimp thoroughly under cold water. Remove the shells, keeping the tails intact for an elegant presentation.
- Seasoning the Shrimp: Enhance the shrimp's flavor by marinating them in a mixture of salt, garlic powder, onion powder, and paprika for at least 30 minutes before cooking.
- Preparing the Corn Fritter Batter: Ensure a smooth batter by whisking together the dry ingredients (flour, cornmeal, baking powder, and salt) in one bowl and the wet ingredients (eggs, milk, and melted butter) in another. Combine both mixtures just until incorporated; overmixing can result in tough fritters.
- Folding in the Shrimp and Corn: Gently incorporate the seasoned shrimp and corn kernels into the batter. Avoid overmixing, as this can break down the shrimp and corn, resulting in a less appealing texture.
- Frying the Fritters: Heat a large skillet over medium-high heat and add enough oil to cover the bottom. Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry until golden brown and crispy on both sides, adjusting the heat as needed to prevent burning.
- Draining and Serving: Transfer the cooked fritters onto a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce, such as sriracha mayo or tartar sauce, for an extra burst of flavor.
Conclusion:
Shrimp corn fritters are a delectable appetizer or snack that combines the succulent taste of shrimp with the sweet crunch of corn. These fritters are not only easy to make but also offer a delightful combination of textures and flavors. Whether you're hosting a party or simply craving a tasty treat, these shrimp corn fritters are sure to impress. Experiment with different dipping sauces to enhance their taste and enjoy them as a satisfying snack or appetizer.
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