These crispy fritters are stuffed to bursting with sweet summer corn and succulent shrimp.
2
tablespoons mayonnaise
1
tablespoon whole-grain mustard
4
cornichons, finely chopped
2
teaspoons brine from the cornichons
Kosher salt
Pepper
½
cup yellow cornmeal
1
teaspoon baking powder
2
large eggs, lightly beaten
1.50
cup (from about 2 ears) fresh corn kernels
½
pound large peeled and deveined shrimp, tails removed and shrimp cut into ½-inch pieces
3
tablespoons olive oil
Mixed green salad, for serving
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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