Crispy Shrimp and Corn Cakes

or are they fritters?

While I try to steer clear of fried foods – try being the operative word – every now and then, a craving comes along that simply can’t be ignored. Enter these crispy, satisfying shrimp and corn cakes. Shrimp and corn are almost as iconic a duo as peanut butter and jelly – and with good reason. Their natural sweetness makes them a perfect match. Whip up a batch, pass around the remoulade, and get ready for the accolades to roll in.

Shrimp and Corn Cakes with Cajun Remoulade

Yield: 12–18 patties

Ingredients

For the Cakes

1 pound raw shrimp, peeled and deveined

1 cup corn kernels (frozen or fresh, *see note)

1 cup creamed corn

3 cloves garlic, grated

1 large egg

1 teaspoon dried thyme

1 teaspoon paprika

½ teaspoon cayenne pepper

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup yellow cornmeal

½ cup all-purpose flour

1 teaspoon baking powder

2-3 scallions, finely chopped

¼ cup fresh parsley, finely chopped

¼ cup neutral oil (for frying)

For the Remoulade

1 cup mayonnaise

2–3 tablespoons sweet relish

2 teaspoons fresh lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon ground white pepper

2 teaspoons paprika

A few dashes hot sauce (such as Tabasco)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preparation

Make the Remoulade

In a small bowl, mix together all the remoulade ingredients until smooth. Taste and adjust seasoning or heat as desired. Refrigerate until ready to serve.

Make the Shrimp Cakes

Place shrimp in a food processor and pulse a few times until coarsely chopped. (Or finely chop by hand.)

Transfer shrimp to a large bowl. Add corn kernels, creamed corn, garlic, egg, thyme, paprika, cayenne, salt, pepper, cornmeal, flour, scallions, baking powder and parsley. Mix well to combine.

Heat oil in a large skillet over medium heat.

Spoon about ¼ cup of the batter into the skillet for each fritter. Flatten slightly with the back of a spoon or spatula.

Cook 2-3 minutes per side, or until golden brown and cooked through.

Transfer the cooked fritters to a paper towel-lined plate or keep them warm in a 250°F oven while cooking the remaining batches.

Serve hot with a generous dollop of the remoulade.

• IMPORTANT NOTE: To prevent fresh corn kernels from popping as you fry the fritters, be sure to cook the raw corn before adding it to the mixture. Still, some may pop, so use a splatter screen to protect yourself from random popping kernels.