CORN AND SHRIMP FRITTERS
Corn and Shrimp FrittersMakes 16 fritters1 cup all-purpose flour3 teaspoons baking powder2 teaspoons Tony Chacheries Creole Seasoning2 eggs, separated1 ½ teaspoons garlic puree2 cups fresh corn kernels1 ½ pounds peeled, deveined shrimp 16-20 count cut in half1 cup sliced green onion¼ cup fresh basil or tablespoon of basil puree
Mix flour with baking powder and creole seasoning in a small bowl and set aside.
Whisk egg whites in the stand or hand mixer until stiff but not dry; set aside.
Add corn, green onion, basil, and shrimp in a mixing bowl and mix with a spoon until well mixed.Slowly add flour mixture.
Fold in egg whites
Using the fryer with a thermometer, pre-heat to 350 F
Using 2 tablespoons, create a round fritter and form them on a baking sheet to be fried 3-4 at a time. Cook until they float to the top, About 2-3 minutes.
Deep frying can be dangerous, so use utensils that you can easily and safely add and remove fritters to and from hot oil. Another caution is that fresh corn will pop if oil if too hot. Just use all caution when frying.
Mix flour with baking powder and creole seasoning in a small bowl and set aside.
Whisk egg whites in the stand or hand mixer until stiff but not dry; set aside.
Add corn, green onion, basil, and shrimp in a mixing bowl and mix with a spoon until well mixed.Slowly add flour mixture.
Fold in egg whites
Using the fryer with a thermometer, pre-heat to 350 F
Using 2 tablespoons, create a round fritter and form them on a baking sheet to be fried 3-4 at a time. Cook until they float to the top, About 2-3 minutes.
Deep frying can be dangerous, so use utensils that you can easily and safely add and remove fritters to and from hot oil. Another caution is that fresh corn will pop if oil if too hot. Just use all caution when frying.