Shrimp and Corn Cake Fritters

Total Time
15mins
Prep 5 mins
Cook 10 mins

This is a wonderful and tasty side dish for a fish fry.

Ingredients Nutrition

Directions

  1. Over medium heat, in a medium sauté pan, heat the olive oil. Sauté the corn, shrimp, shallots, salt, and black pepper for 5 minutes. Stirring occasionally.
  2. Remove from heat. In a mixing bowl, whisk the eggs and cream. Add the cornmeal, flours, baking powder, cayenne pepper, salt, and reserved corn juice. Mix until the batter is fully incorporated then gently fold in the corn.
  3. Using a small amount of vegetable oil, heat a saute pan over medium-high heat. Spoon by heaping tablespoons of batter into the pan leaving a 1" space between the cakes. (You will need to do this in batches). Cook 2 minutes on the first side and flip over. Continue cooking for 1 minute and remove from the heat. Serve warm with a dollop of sour cream.
Most Helpful

These are just divine! (-: Have made them several times now.

A Good Thing April 02, 2009

These were really good. The shrimp was a nice touch to our average corn cakes. I had never used corn flour until this recipe, but it sure gave these cakes a wonderful texture when mixed with the corn meal. Thanks so much for sharing with us. {Made for PRMR game} We ate these with Good Ole' Down Home in Georgia Southern Fried Chicken and sliced tomatoes for a wonderful meal.

gertc96 July 14, 2008

WONDERFULLY UNUSUAL & TASTY, & a real winner on my finger food table the other evening! Another time I'll definitely have to double the recipe at least! Almost left the cayenne pepper out, but am glad I didn't, 'cause it added a nice touch! [Tagged, made & reviewed in Please Review My Recipe cooking game]

Sydney Mike July 01, 2008