Summer Corn and Shrimp Fritters
Author: 
 
Ingredients
  • 1 lb. shrimp, raw, peeled and deveined and patted dry
  • 3 medium ears of corn, shucked
  • 3 eggs, whisked
  • 3 green onions, sliced with a little bit of the green not all
  • 1 cup of AP flour
  • ¾ cup of shredded cheddar
  • 1 smashed garlic clove, large
  • basil and parsley a heaping tablespoon each, chopped
  • salt and pepper to taste
  • Optional spice like smoked paprika, Old Bay, cajun, maybe a heaping teaspoon
  • olive oil for pan frying
Instructions
  1. Take ⅔ of the shrimp and place it into a food processor and pulse it into a paste, remove it with a spatula and place it into a large bowl.
  2. Take the remaining shrimp and roughly chop it into small pieces, then add to the bowl.
  3. Then add in the eggs, garlic, parsley, green onions, basil, seasoning, flour and cheddar, mix well then add in the shucked corn continuing to incorporate it all.
  4. Form the mixture into patty's.
  5. Refrigerate them for a couple of hours.
  6. When it's time to cook them remove patty's from fridge.
  7. Drizzle olive oil on the bottom of a heated non stick skillet and pan fry each side until nice and golden and fully cooked inside.
  8. Serve with your favorite dipping sauce like a lemon aioli, or a sweet and spicy chili sauce or even a peach or mango chutney.
  9. This recipe I was able to make 11 fritters, so anywhere between 10 and 12 you should yield.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/07/summer-corn-and-shrimp-fritters.html