Shrimp And Corn Fritters Recipes

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.

Steps:

• For the cornichon dressing: In a medium bowl, mix together the mayonnaise, cornichons, Dijon mustard, mustard powder, tarragon and lemon juice. Season with salt and pepper.
• For the shrimp fritters: Heat about 1 1/2 inches vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.
• In a small mixing bowl, whip the egg whites to medium peaks; set aside. In a separate bowl, combine the shrimp, scallions, zucchini, garlic and jalapenos and set aside.
• Whisk together the flour, baking powder and paprika in a medium bowl. Whisk in the egg yolks and enough of the buttermilk so the mixture is thick and not runny (adjust the amount accordingly). Season with salt and pepper. Fold the shrimp mixture into the batter, followed by the egg whites just to incorporate.
• Drop the fritters into the oil in batches using a small scoop or spoon, about 1 tablespoon each. Cook until golden brown, about 5 minutes, then drain on paper towels. Immediately season with salt. Serve with the cornichon dressing.

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.

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.

Steps:

• Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
• While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
• Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don't have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
• Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
• Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.