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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.