Corn & Shrimp Fritters with Cucumber Remoulade
Corn & Shrimp Fritters with Cucumber Remoulade
Try this quick and easy corn and shrimp fritter recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Deep Frying
  • Preparation Time 15 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
  • Cucumber Remoulade
  • 1 cup finely grated cucumber
  • 1 teaspoon sugar
  • ½ teaspoon fine salt
  • 1 cup yogurt
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped dill pickle (or dill pickle relish)
  • Fritters
  • 1 tablespoon olive oil
  • ½ cup finely diced onion
  • ¾ cup fresh or frozen corn kernels
  • 1 teaspoon finely chopped fresh thyme
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • Dash black pepper
  • 1 egg
  • ¾ cup 2% milk
  • 1½ cups cooked baby shrimp, thawed and drained
  • Vegetable oil, for frying
  1. For remoulade:
  2. Stir cucumber, sugar and salt and let sit in a strainer over a bowl for 30 minutes.
  3. Squeeze out excess liquid, stir in yogurt, capers and dill pickle and chill until ready to serve.
  1. For fritters:
  2. Heat oil in a small saute pan over medium heat and add onion.
  3. Saute onion for 5 minutes until translucent, then add corn and thyme and saute until corn is tender, about 3 minutes. Remove from heat to cool.
  4. Stir together cornmeal, flour, sugar, baking powder, salt and pepper. In a separate bowl, whisk egg and milk.
  5. Add egg mixture to flour mixture and stir just until blended. Fold in cooled corn mixture, then stir in shrimp.
  6. Heat enough oil to come up 2-inches in a heavy-bottomed, deep pot to 375°F.
  7. Drop fritter batter by tablespoonfuls gently into oil and fry until deep golden brown, turning once (about 6 minutes).
  8. Remove to paper towel to drain and serve warm with remoulade.

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