Thursday, July 10, 2014
Shrimp and Corn Fritters
A month ago I tested a new recipe, one for shrimp and corn fritters. While they tasted good, they would not hold their shape and they were nowhere near as good as the fritters I normally make. I decided to try again, this time using my tried and true recipe from the Good Housekeeping cookbook, the first real cookbook I ever bought. I simply added the shrimp to my usual recipe, as follows:
Yield: 18 fritters
1 cup all purpose flour
1 tbs baking powder
1 tsp salt
1/4 cup milk
2 tsp vegetable oil (more for frying)
1 (11 0z) can Green Giant yellow corn niblets, well drained)
1/2 lb shelled, deveined shrimp, cut into 1/2 inch pieces
Sift the flour with the baking powder and salt. Beat the eggs; add the milk and vegetable oil. Stir in the flour, then the corn, then the shrimp. Heat enough oil to cover bottom of a frying pan and fry by heaping tablespoonsful into hot oil ( use a 1/8 cup measure for each fritter). Fry 3-5 minutes, turning once. Drain on paper towels. Keep warm in a 250 degree oven. Serve plain or with a remoulade sauce.
What a world of difference using my usual fritter recipe made! While the recipe I tried sounded good--it used yellow corn meal--the batter was too wet and didn't hold together. These fritters were light and crispy on the outside. They could be the star of the show or they could serve as a very substantial side to a grilled London broil, which is how I served them. I know I would love them with crab instead of shrimp and that will be the next round.