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Savory Corn Fritters with Grilled Shrimp and Mashed Avocado! The plate pictured above is one of my all-time favorite meals. The first time I had this combination of flavors, the shrimp was actually lobster and it was a very special occasion. So, I guess you could say this is really the Average Betty recollection of the best meal I ever ate! Tips for grilled shrimp and mashed avocado included in this recipe!
Ingredients for Betty’s Savory Corn Fritter:
2 cobs corn (about 1 1/2 cups kernels)
1/4 cup diced green onion
1/4 cup diced red bell pepper
1-2 tablespoons seeded, diced jalapeno
1/4 cup chopped cilantro
2 beaten eggs
(up to) 1/2 cup flour
few cracks black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon sugar/honey (optional)
You can use either fresh or frozen corn for this recipe. You may choose to roast or grill the corn as I do, but it’s not really necessary. If using corn on the cob, remove husks and silks and rub corn with olive oil, black pepper and sea salt. Place on a hot grill and “roast” until caramelized. TIP: If using kernels, “roast” in a skillet with a little olive oil, salt and pepper until caramelized. Remove cooled, roasted corn from ears. You should have about 1 1/2 cups kernels. If you have more or less, adjust seasonings and flour accordingly. Reduce egg by half if working with 3/4 cup kernels or less.
In a bowl combine roasted corn, green onion, red bell pepper, jalapeno and cilantro. Stir in beaten eggs. Add 1/4 cup flour and stir. Add only as much flour is needed to hold ingredients together, up to 1/2 cup. Season with black pepper, garlic powder, cayenne pepper and salt. Add sugar or honey if desired. Heat olive oil in a skillet to medium. Pan should be hot, but not so hot the fritters will darken too quickly. Drop spoonfuls of batter to make fritters. Cook slowly over medium heat until golden brown, crisp and cooked through. Allow to drain on paper towels. Serve piping hot. Makes about 8 fritters.
Tips on Shrimp:
For simplicity, I use raw, tail-on, jumbo, deveined shrimp. Season shrimp with olive oil, garlic powder, parsley, black pepper and cumin. Shrimp cook quickly on a hot grill. About two minutes a side, yo. Toss grilled shrimp with a generous squeeze of lemon and a tiny bit of butter.
Mash about 1/4 avocado per person. Season with a little salt, pepper and diced tomato. I prefer to keep the “guacamole” simple because there is so much flavor in the fritter!
For an extra hearty meal, serve with a side of black beans.
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