Recipes // Side Dishes // Corn and Shrimp Fritters

Corn and Shrimp Fritters


Restaurateur/Chef Jimmy Bradley, The Red Cat, New York, NY


  • ½ cup flour
  • ½ cup fine yellow cornmeal
  • 2 teaspoons baking powder
  • Salt
  • Freshly ground black pepper to taste
  • 2 large eggs, beaten
  • 5 ounces rock shrimp, roughly chopped
  • ½ cup corn kernels
  • ½ cup finely chopped green onions, white and green parts
  • ¼ cup finely chopped red onion
  • ¼ cup Shellfish Stock, or bottled clam juice
  • ¼ cup light-style beer, such as pilsner
  • 1 ½ teaspoons finely chopped jalapeño pepper, with its seeds
  • Canola oil, for frying
  • Roulade (recipe follows)
  • Lemon wedges


  1. Put the flour, cornmeal, and baking powder in a bowl, season with salt and pepper, and stir to incorporate.
  2. Add the eggs, shrimp, corn, green onion, red onion, stock, pilsner, and jalapeño, and stir gently but thoroughly with a rubber spatula. (This is your dough.  It can be covered and refrigerated for up to 2 days.  Be sure to let it come to room temperature before frying.)
  3. Line a cookie sheet with paper towels.  Pour the oil into a heavy-bottomed pot to a depth of 3 inches and set over medium-high heat.  Heat to a temperature of 350°F. 
  4. Meanwhile, shape the dough into teaspoon-sized fritters.
  5. Carefully lower the fritters into the oil, one by one.  (Do not overcrowd, or the oil will overflow, and the fritters will not cook evenly.)
  6. Cook the fritters, stirring periodically to keep them from sticking together, and maintaining the temperature at no lower than 325°F until the fritters are puffed, deep golden-brown, and cooked through, approximately 6 minutes. 
  7. Remove the fritters from the oil using a slotted spoon or a wire oil basket and transfer to the paper-towel-lined cookie sheet.  Season immediately with salt. 
  8. Let the oil return to a temperature of 350°F and repeat with another batch of fritters. 
  9. Continue to repeat until all of the fritters have been fried, letting the oil reheat between each batch.
  10. Transfer the fritters to a platter or bowl and serve with remoulade and lemon wedges alongside.



Remoulade is a fancy tartar sauce that can also be served with other fried foods—I especially like it with fried oysters—as well as chicken, cold poached fish, veal, or vegetable crudite.

Makes about 2 cups


  • 1 cup mayonnaise
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Dijon mustard
  • ¼ cup coarsely chopped capers
  • 2 tablespoons chopped tarragon 
  • 2 tablespoons parsley chiffonade
  • 1 tablespoon very thinly sliced scallion
  • 3 tablespoons finely diced red onion
  • ¼ teaspoon Tabasco
  • ½ teaspoon lemon juice
  • Salt
  • Freshly ground black pepper


Put all ingredients except the salt and pepper in a bowl.  Season with salt and pepper, and stir well to incorporate. 

The remoulade can be covered and refrigerated for 2 to 3 days.  Try to make it at least a day in advance, because it’s always better the next day.

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