Ingredients
-
-
1/2
-
1
-
4
-
2
-
2
-
2
-
1/2
-
2
-
1
-
1
-
1/2
-
-
-
1/4
Directions
Corn and Shrimp Fritters, These are wonderful little tid-bits! Great without the sauce, but the sauce definitely adds something extra I like the sauce with other things too chicken fingers, fried shrimp, grilled chicken try it out on whatever you think might suit you! Originally shared by Jo Rita Jordan, and the recipe is from Rosie’s Place in Massachusetts , Breezermom, can’t tell you how much we enjoyed these, I made the for DH’s birthday appy and I got rave reviews all evening From the taste of the fritters to the amazing dipping sauce, everyone wanted the recipes I made as directed except added a scant 1/2 teaspoon of pepper flakes to the fritter mix as DH loves the bite of them The real star of this recipe as good as the fritters where is that dipping sauce – I’ll be keeping that on hand for so much I must say when I looked at the fritter mix in the bowl, I didn’t know if it would work as it was so loose – but not to worry, it was perfect as they began to fry in the free form shapes Love it all
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Steps
|
1
Done
|
Peel and Devein the Shrimp; Cut Into 1/2 Inch Pieces. |
|
2
Done
|
Combine the Shrimp, Corn and Next 9 Ingredients in a Large Bowl; Stir Well. |
|
3
Done
|
Pour Oil to a Depth of 1 Inch in a Heavy Saucepan; Heat to 375 Degrees. Drop Shrimp Mixture by Tablespoonfuls Into the Hot Oil; Fry 2 Minutes on Each Side or Until Golden. Do not Crowd the Fritters, Cook in Batches. Drain on Paper Towels. Serve Immediately With Sauce. |
|
4
Done
|
Sauce:. |
|
5
Done
|
Combine All Ingredients; Stir Well. |
