Shrimp and Corn Fritters
Golden, crispy shrimp and corn fritters with a hint of dill and lemon zest. High in protein, low in carbs, and lightly fried in heart-healthy avocado oil, these fritters make a satisfying appetizer, lunch, or snack, perfect for quick weeknight meals or make-ahead freezer cooking.
Equipment
- 1 food processor
- 1 mixing bowl
- 1 Baking sheet
- Parchment Paper
- 1 frying pan
- Wire rack
Ingredients
- 1 lb shrimp peeled and deveined
- 1 green onion finely sliced
- 1 tbsp fresh dill minced
- ½ tsp paprika
- ½ tsp salt
- 1 tsp lemon zest
- 1 cup sweet corn fresh or frozen
- ½ cup avocado oil for frying
- Fresh chives for serving
- Lemon wedges for serving
Instructions
- Prepare the Shrimp Paste: Start by taking half of the peeled and deveined shrimp and placing them into a food processor. Pulse the shrimp in short bursts until a smooth, paste-like consistency forms. This shrimp paste will act as a binding agent for the fritters, giving them a tender, cohesive texture while infusing them with concentrated seafood flavor. Be careful not to over-process, or the paste may become too watery.
- Chop the Remaining Shrimp: Take the remaining half of the shrimp and chop them into small, bite-sized pieces, roughly ½-inch cubes. These chunks provide a pleasing texture contrast within the fritters, ensuring each bite has both creamy paste and succulent shrimp pieces. Set aside while you prepare the other ingredients.
- Combine Fresh Herbs and Seasonings: In a large mixing bowl, add the finely sliced green onion, minced fresh dill, paprika, salt, and lemon zest. These aromatics and seasonings bring bright, fresh flavors to the fritters. Mix gently with a spoon to evenly distribute the herbs and spices before adding the shrimp components.
- Mix Shrimp and Corn Together: Add both the shrimp paste and the chopped shrimp into the mixing bowl with the seasonings. Pour in the cup of sweet corn, whether fresh or frozen (if frozen, thaw it slightly and drain excess water). Use a spatula or your hands to fold all ingredients together until evenly combined. The mixture should be slightly sticky but easy to form into patties. Take care not to overmix, which can make the fritters dense.
- Shape the Fritters: Line a baking sheet with parchment paper to prevent sticking. Using your hands or a spoon, form the shrimp and corn mixture into 6–8 evenly sized patties, approximately 2–3 inches in diameter. Press them gently to ensure they hold together. For best results, make sure the patties are uniform in thickness to ensure even cooking.
- Freeze the Patties: Place the shaped patties on the prepared baking sheet and transfer them to the freezer. Freeze for at least 1 hour. This step helps the fritters hold their shape during frying and ensures they cook evenly without falling apart.
- Heat the Pan for Frying: When ready to cook, pour about ½ cup of avocado oil into a large frying pan. Heat the oil over medium heat until shimmering but not smoking. The avocado oil adds a light, healthy fat that crisps the fritters beautifully while maintaining their delicate flavor.
- Cook the Fritters: Carefully place the frozen fritters into the hot oil, leaving some space between each one. Fry for approximately 3 minutes on each side or until a golden-brown crust forms. Avoid overcrowding the pan, which can lower the oil temperature and result in soggy fritters. Use a spatula to gently flip them to prevent breaking.
- Drain Excess Oil: Once cooked, transfer the fritters to a wire rack placed over a plate or baking sheet. This allows any excess oil to drain away while keeping the fritters crisp. Let them rest for a minute or two before serving.
- Serve and Garnish: Plate the golden shrimp and corn fritters and garnish with fresh chives and lemon wedges. The chives add a mild oniony freshness, and a squeeze of lemon juice brightens the flavors beautifully. Serve immediately while warm and enjoy as a snack, appetizer, or light meal. These fritters also pair well with a simple yogurt dip, tartar sauce, or fresh salad for a complete dish.
Notes
- For best results, use medium to large shrimp to ensure the fritters have both texture and flavor.
- Fresh corn delivers a sweet, juicy bite, but frozen corn works perfectly when slightly thawed and drained.
- Freezing the patties before frying helps them hold their shape and makes cooking more consistent.
- Adjust seasoning according to taste; a pinch of cayenne or smoked paprika can add a subtle heat.
- Serve immediately after cooking for maximum crispiness; fritters lose crunch if left to sit too long.
