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Epicurious

Shrimp and Corn Fritters

By Anna Stockwell

4.1

(23)

Image may contain Cutlery Fork Plant Food Dish Meal and Vegetable
Photo by Chelsea Kyle, Food Styling by Anna Stockwell

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

Recipe information

  • Total Time

    45 minutes

  • Yield

    4 Servings

Ingredients

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)

Preparation

  1. Step 1

    Whisk together sour cream, lemon juice, and ¼ tsp. salt; set aside for serving.

    Step 2

    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.

    Step 3

    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.

TagsFritterAmericanSour CreamDairyLemonCitrusFruitButtermilkScallionOnionRoot VegetableVegetableJalapeñoChileShrimpShellfishSeafoodCornCheddarCheeseStarterMainSideDinnerLunchGluten FreeNut FreeFrySummerEpicurious

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