2 cups corn kernels (from about 3 large ears)
1/2 lb shrimp, peeled, deveined and coarsely chopped
2 shallots, finely chopped
1 small green or red bell pepper, or 1/2 of each, seeded, deribbed and finely chopped
1 fresh small red chili pepper, seeded and finely minced
2 cloves garlic, finely chopped
1 egg
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons water
Peanut or corn oil for frying
sriracha sauce* for dipping, or a squeeze of lime or lemon juice
*Note: Sriracha sauce is a commercial Thai chili sauce that can be found in most large grocery stores and Asian markets.
Corn, Shrimp and Pepper Fritters Recipe at Cooking.com
DIRECTIONS
In a food processor fitted with the metal blade, process the corn into a coarse paste. (Do not purée.) Scrape the corn into a large bowl. Add the shrimp, shallots, bell pepper, chili, garlic and egg; mix well. In a small bowl, stir together the flour, baking soda, coriander, cumin, salt and water. Add to the corn mixture and mix well.
In a large, heavy frying pan over medium-high heat, pour in oil to a depth of at least 1 inch and heat to about 375 degrees F. on a deep-frying thermometer. Drop a few generous tablespoonfuls of the corn mixture into the oil, leaving enough space for each fritter to spread. Fry until golden brown and crisp on the underside, about 1 minute. Turn over and continue to fry until brown and crisp on the second side, about 1 minute longer. Using a slotted spoon, transfer the fritters to paper towels to drain. Place on a platter and keep warm while frying the remaining fritters.
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