Best Shrimp Corn Fritters Recipes

Shrimp and Corn Fritters image

Provided by Anna Stockwell

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.

Corn and Shrimp Fritters image

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 Cake Fritters image

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.

SHRIMP & CORN FRITTERS image

Yield 20 fritters

Number Of Ingredients 14

3/4 cup flour
1/4 cup corn meal
1/4 tsp baking powder
1/2 tsp salt
12 oz cooked shrimp
1 corn cob, kernels cut off (or 3/4 cup frozen)
olive oil
1/4 red or orange bell pepper, diced
4 scallions, white & light green parts sliced thinly
(can also substitute chopped red onion)
1/4 cup fresh herbs, chopped (cilantro, mint, parsley)
1 egg
1/2 cup water (or mix of water and clam juice)
canola oil

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.