Shrimp and Corn Fritters

Shrimp and Corn Fritters

Yield: 16 fritters

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


  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.