Crispy, golden, and packed with flavor, these shrimp and corn fritters are a perfect balance of sweet and savory. The natural sweetness of corn blends beautifully with tender shrimp, while Creole seasoning adds just the right amount of spice. Whether served as an appetizer, snack, or side dish, these fritters offer a delightful crunch with a fluffy interior. Pair them with a zesty dipping sauce, and they’ll disappear in no time.
Ingredients Overview
Each ingredient in this recipe plays a key role in achieving the perfect texture and taste. The House-Autry Hushpuppy Mix with Onion acts as the base, providing structure and a subtle onion flavor that enhances the fritters. The shrimp, chopped into small pieces, ensures each bite is filled with seafood goodness, while the frozen corn adds a touch of natural sweetness and extra texture.
The Creole seasoning brings a bold, well-balanced spice, but for those who prefer a milder flavor, it can be adjusted or replaced with Old Bay seasoning. Chunky salsa infuses the batter with moisture and an extra depth of flavor, cutting the richness of the fried exterior. The egg binds everything together, ensuring the batter holds its shape while frying. For a different twist, fresh corn can replace frozen, or canned corn can be used if thoroughly drained.
Step-by-Step Preparation
Proper preparation is key to achieving evenly cooked, golden fritters that are crisp on the outside and fluffy on the inside.
Shrimp should be finely chopped to ensure even distribution in the batter. Leaving the pieces too large can cause uneven cooking and make shaping the fritters more difficult. If using fresh shrimp, they should be lightly cooked and cooled before incorporating them into the batter. Frozen corn works well in this recipe since it retains its natural sweetness and texture, but if substituting fresh or canned corn, ensure any excess moisture is drained before mixing.
Once the ingredients are prepared, they should be combined in a single bowl to create a cohesive batter. It’s important to stir thoroughly so that the shrimp, corn, and seasoning are evenly dispersed. Allowing the batter to rest for a few minutes helps it thicken slightly, making it easier to handle and fry. This resting time also enhances the flavors, allowing the hushpuppy mix to absorb the moisture from the salsa and egg.
For perfectly crispy fritters, the oil must be heated to 350°F and maintained at a consistent temperature throughout the frying process. If the oil is too hot, the outside of the fritters will brown too quickly while the inside remains undercooked. If it’s too cool, the fritters will absorb excess oil and become greasy. Using a deep, heavy-bottomed skillet or Dutch oven helps retain heat and ensures even frying.
To drop the batter into the oil, a small scoop or heaping tablespoon should be used. Overcrowding the pan can lower the oil temperature, so it’s best to fry in batches. The fritters should be turned occasionally for even cooking, frying for 5 to 7 minutes until golden brown. Once they reach the perfect color and crispiness, they should be transferred to a paper towel-lined plate to drain any excess oil.
Recipe Tips & Frequently Asked Questions
How to keep fritters crispy even after frying:
Place them on a wire rack instead of a plate to allow airflow around them, preventing sogginess.
Adjusting seasoning levels for a spicier or milder flavor:
Add a pinch of cayenne pepper for heat or reduce the Creole seasoning for a milder taste.
The best oil for deep-frying and how to properly discard used oil:
Neutral oils like vegetable, canola, or peanut oil work best. After cooling, strain and dispose of used oil responsibly.
Can I use fresh shrimp instead of cooked shrimp?
Yes, but they should be sautéed lightly before adding to the batter to ensure they cook properly.
How do I prevent fritters from becoming greasy?
Keep the oil at the correct temperature and avoid overloading the pan. Drain well on a paper towel or wire rack.
Can these fritters be baked or air-fried instead of deep-fried?
Yes! For baking, arrange on a parchment-lined sheet at 400°F for 15-18 minutes, flipping halfway. In an air fryer, cook at 375°F for 10-12 minutes, shaking the basket halfway through.
What’s the best way to make the batter ahead of time?
The batter can be mixed and refrigerated for up to 4 hours before frying. Let it sit at room temperature for 10 minutes before using.
What to Serve With This Recipe
Shrimp and corn fritters pair well with a variety of dipping sauces, from classic tartar sauce to a spicy remoulade or a tangy aioli. For a lighter option, a squeeze of fresh lemon adds brightness and enhances the seafood flavor.
As a side dish, these fritters complement coleslaw, roasted vegetables, or fresh salads. They also work well with soups and stews, particularly gumbo or seafood chowder, for a Southern-inspired meal. For a seafood feast, serve alongside grilled fish or shrimp for a well-rounded plate.
Storage and Reheating Tips
For leftovers, store fritters in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350°F for 8-10 minutes to restore crispiness. Avoid microwaving, as this can make them soggy.
To freeze, let the fritters cool completely before arranging them in a single layer on a baking sheet. Once frozen, transfer to a resealable freezer bag and store for up to 2 months. Reheat directly from frozen in a 375°F oven for 12-15 minutes.
Shrimp and corn fritters are the perfect balance of crispy, flavorful, and satisfying. Whether served as an appetizer, side dish, or snack, they bring bold Creole flavors and a delightful crunch to the table. With simple ingredients and easy preparation, these fritters are a great way to impress guests or enjoy a delicious homemade treat. Experiment with different seasonings and sauces to make them uniquely yours, and be sure to serve them hot for the ultimate crispy bite!
Ingredients
1/2 teaspoon Creole seasoning
2 green onions, thinly sliced
8 ounces chopped, cooked shrimp
1 cup frozen corn
1 egg
1/2 cup chunky salsa
1 cup House-Autry Hushpuppy Mix with Onion
Instructions
Pour 2 to 3 inches of vegetable oil into a heavy-bottomed Dutch oven or deep skillet, ensuring there is enough oil for frying without overcrowding the pan. Heat the oil to 350°F, monitoring the temperature with a thermometer to maintain consistency.
In a large mixing bowl, combine the hushpuppy mix, egg, corn, shrimp, salsa, green onions, and Creole seasoning. Stir well until all ingredients are evenly incorporated. Let the mixture rest for about 3 minutes, allowing the batter to thicken slightly before stirring again.
Using a spoon or small scoop, carefully drop heaping tablespoons of the batter into the hot oil, taking care not to overcrowd the pan. Fry each fritter for 5 to 7 minutes, turning occasionally, until they develop a deep golden-brown exterior and are fully cooked through. Once done, transfer the fritters to a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce for an extra burst of flavor. Enjoy these crispy, flavorful bites as an appetizer or a satisfying snack.
Shrimp and Corn Fritters Recipe
Ingredients
- 1/2 teaspoon Creole seasoning
- 2 green onions thinly sliced
- 8 ounces chopped cooked shrimp
- 1 cup frozen corn
- 1 egg
- 1/2 cup chunky salsa
- 1 cup House-Autry Hushpuppy Mix with Onion
Instructions
- Pour 2 to 3 inches of vegetable oil into a heavy-bottomed Dutch oven or deep skillet, ensuring there is enough oil for frying without overcrowding the pan. Heat the oil to 350°F, monitoring the temperature with a thermometer to maintain consistency.
- In a large mixing bowl, combine the hushpuppy mix, egg, corn, shrimp, salsa, green onions, and Creole seasoning. Stir well until all ingredients are evenly incorporated. Let the mixture rest for about 3 minutes, allowing the batter to thicken slightly before stirring again.
- Using a spoon or small scoop, carefully drop heaping tablespoons of the batter into the hot oil, taking care not to overcrowd the pan. Fry each fritter for 5 to 7 minutes, turning occasionally, until they develop a deep golden-brown exterior and are fully cooked through. Once done, transfer the fritters to a paper towel-lined plate to drain excess oil.
- Serve warm with your favorite dipping sauce for an extra burst of flavor. Enjoy these crispy, flavorful bites as an appetizer or a satisfying snack.
