Southern Shrimp and Corn Fritters with Roasted Red Pepper Sauce
Combine fresh shrimp and corn with panko for delicious Southern Shrimp and Corn Fritters. Want to make it even more flavorful, add my Roasted Red Pepper Sauce.
- Prep time
- 15 min
- Cook time
- 6 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup cooked fresh corn kernels (about two ears of corn; you can also substitute frozen corn)
- 3 Tbsp olive oil (divided)
- 1/2 lb raw fresh gulf shrimp (peeled and deveined with the tails removed, and cut into small pieces)
- 2 scallions (white parts only, finely minced)
- 1 Tbsp dried parsley flakes
- 1/2 tsp ground black pepper
- 1 tsp kosher salt
- 2 large eggs (lightly beaten)
- 1 cups and 1/2panko (divided)
- 1 16 oz jar roasted red peppers (drained)
- 1 clove garlic (minced)
- 1/2 tsp kosher salt
- 2 Tbsp fresh lemon juice
- 1/2 cup olive oil
Instructions
- 1
Combine the corn, shrimp, green onions, parsley, 1 tsp of olive oil, kosher salt and black pepper, eggs and 1 cup of the panko crumbs in a medium size bowl and mix well. The easiest way to do this is to use your hands. Use a light touch and make sure everything is thoroughly combined.
- 2
Divide the mixture up and use your hands to gently shape the mixture into 6 patties. Cover and chill for at least 30 minutes.
- 3
When the patties are chilled gently dredge them in the remaining panko.
- 4
Add the remaining olive oil to a large skillet over medium heat. When the oil is hot, add the patties. Depending on the size of your pan, you may have to cook them in batches. Cook the patties for 3 minutes and use a pancake turner to flip them over. Cook for an additional 3 minutes. Drain on a paper towel. Serve while still warm and optional, top with Roasted Red Pepper Sauce.
- 5
Combine the drained roasted red peppers, garlic, lemon juice, olive oil and salt in a blender and process until smooth.