Friday, Dec 09, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Shrimp and Corn Fritter

2 ears of corn, shucked and cooked

1 large egg

cup milk

1/3 cup yellow cornmeal

2 tablespoons all-purpose flour

pound cleaned and de-veined shrimp, chopped

1 teaspoon cayenne pepper

cup chopped green onion

Vegetable oil

Cut corn kernels from ears and scrape cobs to extract juice; discard cobs. Whisk together egg and milk until smooth and stir in cornmeal and flour. Stir in corn, including juice, shrimp, cayenne, and green onion.

Heat 1 inch of oil in a nonstick skillet over moderate heat until hot. Drop batter (about 2 tablespoons each) for 4 fritters. Fry until lightly brown and turn fritter until evenly brown on all sides. Repeat with the rest of the batter.

Serve hot.

Yield: 4 to 6 fritters or 2 servings

Source: Pam Weirauch and Steve Moss

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