2 ears of corn, shucked and cooked
1 large egg
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
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.
Yield: 4 to 6 fritters or 2 servings
Source: Pam Weirauch and Steve Moss
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.