Spicy Shrimp And Corn Fritters
makes 3 dozen fritters
Flavored with green onions, lemon zest and cayenne, these spicy fried fritters include a large amount of baking powder to make them fry up fluffy and light. You can replace the cayenne pepper with Old Bay seasoning if you'd like. Serve them plain or dipped into aioli.
1/4 cup minced red bell pepper
2 green onions, minced
2 teaspoons olive oil
1 teaspoon lemon zest
Vegetable, peanut or canola oil for frying
1 cup cornmeal
1 cup all-purpose flour
3 tablespoons baking powder
1 tablespoon sugar
1 teaspoon sea salt
1/2 teaspoon cayenne pepper, or to taste
1/2 cup buttermilk
1 egg
1/2 pound raw shrimp, peeled, deveined and minced
1 cup cooked sweet corn (from approximately 2 ears)
prep: 10 minutes
total: 35 minutes
small sauté pan
spatula
mixing bowl
wooden spoon
large saucepan
deep-frying thermometer
slotted spoon
paper towels
1. In a small sauté pan over medium heat, cook the diced red bell pepper and minced green onions in the olive oil until they are very soft and fragrant, 4 minutes. Remove to a plate, stir in the lemon zest and cool.
2. Bring a large, heavy-bottomed saucepan with 2 inches of vegetable oill to 350F over medium-high heat.
3. While the oil is heating, in a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, sugar, sea salt and cayenne pepper with a fork; mix well.
3. Mix the buttermilk and the egg together and add to the dry ingredients; stir well with a wooden spoon to mix. The dough should be wet, light and fluffy -- a little more buttermilk or water may be added if the dough is too dry.
4. Fold the sautéed red bell pepper and green onion mixture, the shrimp and the corn into the batter -- do not overmix or the batter will not be as fluffy.
5. When the oil is up to temperature, drop the dough by rounded teaspoons into the hot oil. Alternately, roll the dough in slightly moistened hands into small balls and fry until puffed up and golden brown, turning once or twice, about 8 minutes. The fritters should be moist and cake-like on the inside, with fully cooked shrimp. Remove from oil with slotted spoon, drain on paper towels and serve immediately.
