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