Shrimp and Corn Cake Fritters
Crispy, golden, and bursting with bold flavors, these Shrimp and Corn Cake Fritters are the ultimate crowd-pleasing appetizer or snack. Juicy shrimp and sweet corn kernels are combined with scallions, garlic, and fresh cilantro for a vibrant, savory base, while a touch of paprika and optional cayenne pepper adds warm, smoky depth. The batter, crafted with a blend of all-purpose flour and cornmeal for the perfect crunch, comes together effortlessly and fries to crispy perfection in minutes. Serve these fritters hot with a squeeze of fresh lime and your favorite dipping sauce, such as spicy mayo or zesty aioli, for an irresistible bite-sized treat. Quick to make and loaded with texture and flavor, these fritters are destined to become a family favorite! Perfect for parties, brunch spreads, or a fun weeknight dinner, they are sure to impress with every bite.
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Recipe Information
Ingredients
- 250 grams Shrimp
- 1 cup Corn kernels (fresh, canned, or frozen)
- 0.75 cup All-purpose flour
- 0.25 cup Cornmeal
- 1 large Egg
- 0.5 cup Milk
- 2 stalks Scallions, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Paprika
- 0.25 teaspoon Cayenne pepper (optional for heat)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Baking powder
- 1 cup Vegetable oil (for frying)
- 1 optional Lime wedges (for serving)
Instructions
Prepare the shrimp by peeling, deveining, and finely chopping them. Set aside.
If using frozen corn kernels, thaw them. If using canned corn, drain and rinse. Pat the corn kernels dry with a paper towel.
In a mixing bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, paprika, and cayenne pepper (if using).
In a separate bowl, beat the egg and mix in the milk. Gradually add the wet mixture to the dry mixture, stirring until a thick batter forms.
Fold in the chopped shrimp, corn kernels, scallions, minced garlic, and chopped cilantro until evenly incorporated.
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1/4 inch deep; use more or less as needed depending on your pan size.
Once the oil is hot, drop spoonfuls of the batter into the skillet (about 2 tablespoons per fritter). Flatten slightly with a spatula for even cooking.
Cook the fritters on one side for 3-4 minutes, or until golden brown and crisp. Flip and cook the other side for an additional 3-4 minutes.
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
Repeat with the remaining batter, working in batches if necessary. Be sure not to overcrowd the skillet.
Serve the shrimp and corn cake fritters hot, garnished with lime wedges for a zesty finish. Optionally, pair with your favorite dipping sauce such as aioli or spicy mayo for extra flavor.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 269.4 g | 345% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 580 mg | 194% | |
| Sodium | 3878 mg | 169% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 20.5 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 399 mg | 31% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1504 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
