By
Woman's Day Kitche, CountryLiving
These crispy fritters are stuffed to bursting with sweet summer corn and succulent shrimp.
Total Time:
Prep:
Level:
Moderate
Serves:
4
Ingredients
- 2 tbsp. mayonnaise
- 1 tbsp. whole-grain mustard
- 4 cornichons
- 2 tsp. brine from the cornichons
- Kosher salt
- pepper
- ½ c. yellow cornmeal
- 1 tsp. baking powder
- 2 large eggs
- 1½ c. fresh corn kernels
- ½ lb. peeled and deveined shrimp
- 3 tbsp. olive oil
- Mixed green salad
Directions
- In a small bowl, combine the mayonnaise, mustard, cornichons, and brine and 1/4 teaspoon pepper.
- In a medium bowl, whisk together the cornmeal, baking powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Stir in the eggs and 1/2 cup water. Fold in the corn and shrimp.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Working in 3 batches, spoon four mounds of the batter (about 1/4 cup each) into the skillet and cook until golden brown and cooked through, 1 to 2 minutes per side, adding more oil to the skillet as necessary. Serve the cakes with the mayonnaise mixture and a green salad, if desired.
