Recipe: Wild American Shrimp and Corn Fritters
November 10, 2020
1 pound fresh, peeled Wild American Shrimp®, deveined and diced into 1/2-inch pieces
1 1/2 cups fresh corn kernels, about 2 ears
1/2 cup small-diced red bell pepper
1/2 cup small diced yellow bell pepper
1/2 cup small-diced poblano pepper
3/4 cup sliced green onions (green part only)
1 1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 cup all-purpose flour
1 teaspoon baking powder
3 egg whites
2 quarts peanut oil, for frying
Combine the diced shrimp, corn, peppers, and green onions in a large bowl. Cover and refrigerate for 1 hour. Season the shrimp mixture with salt, pepper, and cayenne, stirring well. In a separate bowl, combine the flour and baking powder. Add the flour mixture to the shrimp and vegetables, tossing to coat well. Cover and refrigerate for 30 minutes.
In a separate bowl, whisk the egg whites until they have reached the medium-stiff peak stage. Gently fold 1/3 of the egg whites into the shrimp and vegetable mixture until incorporated. Repeat with remaining egg whites. Keep fritter batter chilled until ready to use (up to 2 hours ahead of time).
Heat the peanut oil in a large, deep pan or fryer to 350° F. Carefully drop rounded, tablespoon-size scoops of the fritter mix into the preheated oil and fry for approximately 2 minutes or until golden brown. Remove fritters with a slotted spoon and drain on a paper towel-lined plate. Season with salt, if needed, and serve immediately.
Yield: About 50 fritters
On an episode of “The Dr. Oz Show,” Dr. Oz discussed various thoughts and issues revolving around shrimp, both American and imported, wild-caught and farm-raised....
After working under a number of the country’s most acclaimed chefs throughout the last decade of his career, Detroit native Aaron Cuschieri steps up for...
At the foot of 400 Front Beach Drive in Ocean Springs, Miss., there is a piece of land with only pillars sticking up from the...