LOBSTER CORN FRITTERS
Provided by Ina Garten
Time 35m
Yield 4 to 6 servings (12 to 14 fritters)
Number Of Ingredients 17
Steps:
- Melt 2 tablespoons of the butter in a medium (10-inch) saute pan over medium heat. Add the scallions and corn and saute for 3 minutes, or until softened. Add the lobster and cook for 1 minute. Set aside.
- Combine the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon salt in a large mixing bowl. Make a well in the center and whisk in the eggs and half-and-half, stirring until the mixture is smooth, like a thick pancake batter. Stir in the corn and lobster mixture. (The batter may be made up to an hour ahead and refrigerated.)
- For the sauce, place the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and puree until smooth.
- To make the fritters, heat 2 to 3 tablespoons of the butter in a large (12-inch) saute pan over medium to medium-high heat. For each fritter, drop 2 rounded tablespoons of the batter into the hot butter and cook for 2 to 3 minutes on each side, until golden brown and firm to the touch. Don't crowd the skillet or they won't brown evenly. Repeat until all the batter is used, adding butter as necessary. Serve the fritters hot with a dollop of sauce on the side.
SHRIMP FRITTERS WITH CORNICHON DRESSING
Provided by Geoffrey Zakarian
Categories appetizer
Time 45m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the cornichon dressing: In a medium bowl, mix together the mayonnaise, cornichons, Dijon mustard, mustard powder, tarragon and lemon juice. Season with salt and pepper.
- For the shrimp fritters: Heat about 1 1/2 inches vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.
- In a small mixing bowl, whip the egg whites to medium peaks; set aside. In a separate bowl, combine the shrimp, scallions, zucchini, garlic and jalapenos and set aside.
- Whisk together the flour, baking powder and paprika in a medium bowl. Whisk in the egg yolks and enough of the buttermilk so the mixture is thick and not runny (adjust the amount accordingly). Season with salt and pepper. Fold the shrimp mixture into the batter, followed by the egg whites just to incorporate.
- Drop the fritters into the oil in batches using a small scoop or spoon, about 1 tablespoon each. Cook until golden brown, about 5 minutes, then drain on paper towels. Immediately season with salt. Serve with the cornichon dressing.
CORN AND SHRIMP FRITTERS
These are wonderful little tid-bits! Great without the sauce, but the sauce definitely adds something extra. I like the sauce with other things too....chicken fingers, fried shrimp, grilled chicken....try it out on whatever you think might suit you! Originally shared by Jo Rita Jordan, and the recipe is from Rosie's Place in Massachusetts.
Provided by breezermom
Categories Corn
Time 45m
Yield 5 serving(s)
Number Of Ingredients 22
Steps:
- Peel and devein the shrimp; cut into 1/2 inch pieces.
- Combine the shrimp, corn and next 9 ingredients in a large bowl; stir well.
- Pour oil to a depth of 1 inch in a heavy saucepan; heat to 375 degrees. Drop shrimp mixture by tablespoonfuls into the hot oil; fry 2 minutes on each side or until golden. Do not crowd the fritters, cook in batches. Drain on paper towels. Serve immediately with sauce.
- Sauce:.
- Combine all ingredients; stir well.
SHRIMP FRITTERS
Make and share this Shrimp Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 45m
Yield 8 appetizer
Number Of Ingredients 11
Steps:
- Coarsely chop shrimp, set aside.
- Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth.
- Stir in shrimp, onion, and next 3 ingredients; cover and chill 2 hours.
- Pour oil to a depth of 5 inches into a Dutch oven.
- When oil is hot, drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden.
- Drain fritters on paper towels.
SHRIMP FRITTERS
This a co workers recepie! She says they are fantastic and always an appetizer at here holiday functions! Posted for safe keeping!
Provided by Mandy ny
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cook shrimp in butter 2 - 3 minutes.
- Remove from skillet and chop up very small.
- Add onions and peppers to skillet and saute 3 minutes.
- Add onion mixture to potatoes and mix well.
- Stir in eggs then shrimp.
- Stir in enough bread crumbs to make mixture firm.
- Roll potato mixture into balls then roll balls into additional bread crumbs.
- Cover and chill 30 minutes to 4 hours.
- Heat oil in deep fryer.
- Fry balls for about 4 minutes; drain on paper towels.
- Serve immediately.
- Makes 2 dozen small fritters! Enjoy!
Nutrition Facts : Calories 251.3, Fat 9.4, SaturatedFat 4.6, Cholesterol 238, Sodium 1038.3, Carbohydrate 19.2, Fiber 2, Sugar 2.5, Protein 21.8
CORN AND SHRIMP BEIGNETS
A light batter coats plump pieces of shrimp and sweet corn kernels, delivering a savory bite perfect for picnics, a finger-food weeknight meal or casual entertaining. Lemon zest and ground cayenne pepper provide an essential zing that brightens these easy-to-devour morsels. Although these crisp fritters are wonderful fresh out of the pan, they can also be cooled, stored frozen in an airtight container and popped in a hot oven to warm and refresh.
Provided by Yewande Komolafe
Categories finger foods, appetizer, main course
Time 30m
Yield 24 beignets
Number Of Ingredients 13
Steps:
- Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
- While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
- Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don't have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
- Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
- Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.
CORN AND CRAB FRITTERS
Make and share this Corn and Crab Fritters recipe from Food.com.
Provided by Lvs2Cook
Categories Crab
Time 23m
Yield 2 dozen
Number Of Ingredients 16
Steps:
- Melt butter in a large skillet; add vegetables, and sauté 5 minutes.
- Combine flour and next 5 ingredients in a large bowl.
- Lightly beat egg yolks; add buttermilk to egg yolks. Stir sauteed vegetables and buttermilk mixture into flour mixture. Fold in crabmeat.
- Beat egg whites at high speed until soft peaks form. Gently fold half of beaten egg white into crabmeat batter. Fold in remaining beaten egg white.
- Heat 2" oil to 375º.
- Shape 2 tablespoons batter into a fritter shape and drop into hot oil 4 or 5 at a time. Cook 3 minutes or until golden on all sides, turning once. Drain on paper towels.
- Serve with Spicy Dipping Sauce.
Nutrition Facts : Calories 768.2, Fat 15.7, SaturatedFat 6.5, Cholesterol 293.3, Sodium 1910.3, Carbohydrate 121.5, Fiber 10.2, Sugar 12, Protein 45.6
SHRIMP AND CORN CAKE FRITTERS
Make and share this Shrimp and Corn Cake Fritters recipe from Food.com.
Provided by 2Bleu
Categories Crawfish
Time 15m
Yield 16 cakes, 8 serving(s)
Number Of Ingredients 15
Steps:
- Over medium heat, in a medium sauté pan, heat the olive oil. Sauté the corn, shrimp, shallots, salt, and black pepper for 5 minutes. Stirring occasionally.
- Remove from heat. In a mixing bowl, whisk the eggs and cream. Add the cornmeal, flours, baking powder, cayenne pepper, salt, and reserved corn juice. Mix until the batter is fully incorporated then gently fold in the corn.
- Using a small amount of vegetable oil, heat a saute pan over medium-high heat. Spoon by heaping tablespoons of batter into the pan leaving a 1" space between the cakes. (You will need to do this in batches). Cook 2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Serve warm with a dollop of sour cream.
SHRIMP AND CORN FRITTERS
Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.
Provided by Anna Stockwell
Categories Brunch Side Fry Kid-Friendly Wheat/Gluten-Free Cornmeal Shrimp Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Whisk together sour cream, lemon juice, and ¼ tsp. salt; set aside for serving.
- Whisk flour, baking powder, Old Bay seasoning, and ½ tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.
- Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop ¼-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.
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SHRIMP AND CORN FRITTERS - CHATTAVORE
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Servings 16Estimated Reading Time 3 mins
- Stir together the remoulade ingredients in a small bowl. Cover and refrigerate until ready to serve.
- 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.
- 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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- Add enough flour so that the ingredients are somewhat dry. Blend in the eggs to make a stiff batter.
- Pour ¼ inch of oil in a large frying pan. Cook patties on medium heat until golden brown (approx. 3 minutes per side).
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