Shrimp and Corn Cakes

These crispy fritters are stuffed to bursting with sweet summer corn and succulent shrimp.

Photo by Lee C.
Adapted from womansday.com

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

25

minutes

SERVINGS

4

servings

Adapted from womansday.com

Ingredients

  • 2

    tablespoons mayonnaise

  • 1

    tablespoon whole-grain mustard

  • 4

    cornichons, finely chopped

  • 2

    teaspoons brine from the cornichons

  • Kosher salt

  • Pepper

  • 1/2

    cup yellow cornmeal

  • 1

    teaspoon baking powder

  • 2

    large eggs, lightly beaten

  • 1.50

    cup (from about 2 ears) fresh corn kernels

  • 1/2

    pound large peeled and deveined shrimp, tails removed and shrimp cut into 1/2-inch pieces

  • 3

    tablespoons olive oil

  • Mixed green salad, for serving

Directions

In a small bowl, combine the mayonnaise, mustard, cornichons, and brine and 1/4 teaspoon pepper. In a medium bowl, whisk together the cornmeal, baking powder, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Stir in the eggs and 1/2 cup water. Fold in the corn and shrimp. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Working in 3 batches, spoon four mounds of the batter (about 1/4 cup each) into the skillet and cook until golden brown and cooked through, 1 to 2 minutes per side, adding more oil to the skillet as necessary. Serve the cakes with the mayonnaise mixture and a green salad, if desired.

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