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Shrimp and Corn Fritters


  • 2/3 cup yellow cornmeal
  • 2/3 cup stone-ground cornmeal
  • 2/3 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons Clabber Girl Baking Powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper
  • 1 cup buttermilk
  • 3 tablespoons peanut oil
  • 1 egg, beaten
  • 1 cup shrimp or crayfish pieces
  • 1 cup sweet corn niblets
  • 2 tablespoons chopped pimento
  • 1 tablespoon finely diced jalapeno
  • Peanut oil for deep frying


Combine cornmeals and flour together in a medium bowl and mix well. Add the remaining dry ingredients and mix well. Combine buttermilk, 3 tablespoons peanut oil and egg in a small bowl. Blend buttermilk mixture into cornmeal mixture; be careful not to over mix. Fold in shrimp, corn niblets, pimento and jalapeno. Pour peanut oil to 3/4" depth in a heavy skillet. Heat over medium heat to 350°. Don't get the oil too hot; it will brown your fritters too quickly. Drop fritters 1 full tablespoon at a time into the hot oil and deep-fry until the fritters are a deep golden brown. Drain on a wire rack positioned over a baking sheet and serve immediately with Creole Tartar Sauce.