Nothing, to my mind, is better than summer corn. Pairing it with another favorite, shrimp, is even better. Alas, I made these with canned corn as I could not get to the farmers market this week. But they are versatile; so you could make these all winter long.
These are not so much fritters as patties, depending on what size you make them. They are easy to make and delicious. Original recipe courtesy of thekitchn.com.
See my notes at the end of the page.
1 pound uncooked peeled, deveined medium shrimp, thawed if frozen
2 cups fresh corn kernels (from about 4 ears) or one can kernel corn, drained
2 scallions, thinly sliced or small onion, chopped
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 cup vegetable oil
Lemon wedges, for serving
Place 2/3 of the shrimp in a food processor fitted with the blade attachment and pulse into a smooth paste.
Transfer the shrimp paste to a large bowl. Coarsely chop the remaining shrimp and add it to the bowl. Add the corn, scallions, parsley, smoked paprika, and salt and stir to combine.
Form the mixture into 8 (2 1/2-inch-wide) patties and place on a large plate. Cover and chill up to overnight.
Heat the oil in a large skillet over medium-high heat until shimmering. Add 4 of the patties and cook until golden-brown on the bottom, 2 to 3 minutes. Flip the patties and cook until the shrimp is opaque and the fritters are crisp, 1 to 2 minutes more.
Transfer the fritters to a clean plate and repeat with frying the remaining patties. Serve immediately with lemon wedges.
I used frozen, peeled shrimp with tails off. I thawed in a colander over several hours
I used onion instead of scallion
I did not use smoked paprika-I don’t think you would miss this
I think the ratio of corn to shrimp is too much-I would cut this back to one cup of corn
The mixture must be chilled if the patties are to stay together when cooked-I chilled them for about an hour and half
You could make these smaller if you want fritters
These are great served with tartar sauce. For two of us there were enough for two meals. If you have a large crowd I would double the recipe.