Shrimp and Corn Fritters
Yield: 16 fritters
Ingredients
For the remoulade
2/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon capers, drained and chopped
1 clove garlic, minced
3/4 teaspoon dried tarragon
3/4 teaspoon paprika
1/8-1/4 teaspoon cayenne pepper
For the fritters
1 medium onion, chopped
1 jalapeño, finely minced
2 cups corn kernels (fresh or frozen)
1 pound uncooked shrimp, peeled, deveined, and chopped into small pieces
2 beaten eggs
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
canola or vegetable oil
Instructions
1. Stir together the remoulade ingredients in a small bowl. Cover and refrigerate until ready to serve.
2. Combine all of the fritter ingredients in a large bowl. Refrigerate for 15-20 minutes.
3. Preheat the oven to 200 degrees and place a baking sheet lined with paper towels in the oven. Pour enough oil into a 10-inch skillet to cover the bottom. Preheat over medium-high heat until shimmering.
4. Measure 1/4 cup portions of the fritter mixture and flatten into a disc with your hands. Carefully place into the hot oil. Cook for 3 minutes per side, until golden brown. Drain on the paper towel lined baking sheet in the oven and repeat in batches of 4 or 5 fritters until all bater has been used. Serve while hot.
Yield: 16 fritters
Ingredients
For the remoulade
2/3 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon capers, drained and chopped
1 clove garlic, minced
3/4 teaspoon dried tarragon
3/4 teaspoon paprika
1/8-1/4 teaspoon cayenne pepper
For the fritters
1 medium onion, chopped
1 jalapeño, finely minced
2 cups corn kernels (fresh or frozen)
1 pound uncooked shrimp, peeled, deveined, and chopped into small pieces
2 beaten eggs
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground black pepper
canola or vegetable oil
Instructions
1. Stir together the remoulade ingredients in a small bowl. Cover and refrigerate until ready to serve.
2. Combine all of the fritter ingredients in a large bowl. Refrigerate for 15-20 minutes.
3. Preheat the oven to 200 degrees and place a baking sheet lined with paper towels in the oven. Pour enough oil into a 10-inch skillet to cover the bottom. Preheat over medium-high heat until shimmering.
4. Measure 1/4 cup portions of the fritter mixture and flatten into a disc with your hands. Carefully place into the hot oil. Cook for 3 minutes per side, until golden brown. Drain on the paper towel lined baking sheet in the oven and repeat in batches of 4 or 5 fritters until all bater has been used. Serve while hot.
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