Description
Delight in these Southern Shrimp and Corn Fritters, perfectly crispy on the outside and tender on the inside, served with a flavorful roasted red pepper sauce. This recipe combines fresh gulf shrimp and sweet corn kernels in a light, herby batter, pan-fried to golden perfection and complemented by a zesty, garlicky roasted red pepper sauce that elevates every bite.
Ingredients
Scale
Fritters
- 1 cup cooked fresh corn kernels (about two ears of corn; can substitute frozen corn)
- 3 Tbsp olive oil (divided)
- 1/2 lb raw fresh gulf shrimp (peeled, deveined, tails removed, and cut into small pieces)
- 2 scallions (white parts only, finely minced)
- 1 Tbsp dried parsley flakes
- 1/2 tsp ground black pepper
- 1 tsp kosher salt
- 2 large eggs (lightly beaten)
- 1 1/2 cups panko breadcrumbs (divided)
Roasted Red Pepper Sauce
- 1 16 oz jar roasted red peppers (drained)
- 1 clove garlic (minced)
- 1/2 tsp kosher salt
- 2 Tbsp fresh lemon juice
- 1/2 cup olive oil
Instructions
- Prepare the Fritter Mixture: In a mixing bowl, combine the cooked fresh corn kernels with the finely chopped shrimp, minced scallions, dried parsley flakes, ground black pepper, kosher salt, and lightly beaten eggs. Stir well to blend all the ingredients evenly.
- Add Breadcrumbs and Mix: Gently fold in 1 cup of panko breadcrumbs into the mixture to help bind the ingredients. The mixture should be moist but hold together well; add more panko if needed.
- Form the Fritters: Shape the batter into small patties, about 2 to 3 inches in diameter, making about 6-8 fritters depending on size. Lightly coat each patty in the remaining 1/2 cup of panko breadcrumbs for extra crispiness.
- Cook the Fritters: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully place the fritters into the skillet and cook for about 3 minutes on each side or until golden brown and cooked through. Add the remaining 1 tablespoon of olive oil if needed during cooking. Remove the fritters and drain on paper towels.
- Prepare the Roasted Red Pepper Sauce: In a blender or food processor, combine the drained roasted red peppers, minced garlic, kosher salt, fresh lemon juice, and 1/2 cup olive oil. Blend until smooth and creamy.
- Serve: Plate the warm shrimp and corn fritters alongside a small bowl or drizzle of the roasted red pepper sauce. Enjoy immediately for the best taste and texture.
Notes
- Fresh corn kernels provide the best flavor, but frozen corn can be substituted if fresh is unavailable.
- Make sure shrimp is finely chopped to ensure even distribution and easy eating.
- Adjust salt and pepper to taste depending on preference.
- Use panko breadcrumbs for light, crispy fritters instead of regular breadcrumbs.
- The roasted red pepper sauce can be made ahead and refrigerated for up to 3 days.
- For a spicier sauce, add a pinch of cayenne pepper or hot sauce to the blend.
