Smoky Corn & Shrimp Fritters (Print Version)
Crisp pan-fried shrimp fritters with sweet corn, smoked paprika, scallions, and lemon.
# Ingredients:
For the fritters
01 -
1 lb (450 g) raw medium shrimp, peeled, deveined, and patted dry
02 -
2 cups (300 g) fresh corn kernels, from 3-4 ears
03 -
3 scallions, thinly sliced
04 -
1/4 cup (10 g) chopped fresh parsley or cilantro
05 -
1 large garlic clove, finely grated
06 -
1 tablespoon cornstarch
07 -
1 1/2 teaspoons smoked paprika
08 -
1 teaspoon finely grated lemon zest
09 -
3/4 teaspoon kosher salt
10 -
1/4 teaspoon black pepper
11 -
3 tablespoons neutral oil, plus more if needed
For serving
12 -
Lemon wedges
13 -
Hot sauce or lemon mayo, optional
# Instructions:
01 -
Pat the shrimp very dry. Place about two-thirds of the shrimp in a food processor and roughly chop the remaining shrimp by hand.
02 -
Pulse the shrimp in the food processor until it becomes sticky and paste-like, scraping the bowl once if needed.
03 -
Transfer the shrimp paste to a bowl. Stir in the chopped shrimp, corn, scallions, herbs, garlic, cornstarch, smoked paprika, lemon zest, salt, and pepper until evenly combined.
04 -
Cover and chill for 20 minutes. Shape into 8 patties about 2 1/2 inches wide, pressing the edges together firmly.
05 -
Heat the oil in a large skillet over medium-high heat until shimmering. Fry 4 patties at a time for 2-3 minutes on the first side, then 1-2 minutes on the second side, until golden and opaque inside.
06 -
Transfer to a paper towel-lined plate and season lightly with salt. Serve hot with lemon wedges and sauce if using.
# Notes:
01 -
Best served hot, right after frying.
02 -
The uncooked shaped patties can be refrigerated up to 1 day.
03 -
Use thawed frozen corn if fresh corn is not in season, but dry it well.