I used up the remainder of my leftover shrimp on this recipe. It is a variation of the Veggie Corn Fritters recipe that I posted in January. I didn’t measure anything, so the measurements I give here are approximate. These were delicious! I served them with a side of sauteed bacon and zucchini.
heaping 1/4 cup corn meal
1 tablespoon corn flour (masa)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon each salt and pepper
2 large eggs
1/2 lb. cooked, shelled shrimp, finely chopped
1 cup cooked corn kernels
2 fresh hot Serrano chiles, minced
2 tablespoons finely chopped scallion greens
2 tablespoons minced cilantro
oil for frying
Whisk the dry ingredients together in a large bowl. Beat in the two eggs. Fold in the remaining ingredients. Heat a large, heavy-bottomed skillet over high heat. Add a few glugs of oil to the pan (about 1/4 inch deep). When the oil is hot and shimmering, drop 1/4 cup size mounds of batter into the hot oil. Flatten the tops of the mounds a bit with the bottom of the measuring cup. When you’ve filled the pan, turn the flame down to medium. Let the patties sit, undisturbed, until they are golden brown and crispy on the bottom. You don’t want to turn them too soon. When they are ready, flip them over and fry for another couple of minutes until cooked through. Serve hot.