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Corn and Shrimp Fritters with Cucumber Remoulade


  • Cucumber Remoulade:

  • 1 cup finely grated cucumber

  • 1 tsp sugar

  • ½ tsp fine salt

  • 1 cup yogurt

  • 2 Tbsp chopped capers

  • 2 Tbsp chopped dill pickle (or dill pickle relish)

  • Fritters:

  • 1 Tbsp olive oil

  • ½ cup finely diced onion

  • ¾ cup fresh or frozen corn kernels

  • 1 tsp finely chopped fresh thyme

  • 1 cup cornmeal

  • 1/2 cup all-purpose flour

  • 1 Tbsp sugar

  • 1 Tbsp baking powder

  • 3/4 tsp salt

  • dash black pepper

  • 1 egg

  • 3/4 cup 2% milk

  • 1 ½ cups cooked baby shrimp, thawed and drained

  • vegetable oil, for frying


  • 1.

    For remoulade, stir cucumber, sugar and salt and let sit in a strainer over a bowl for 30 minutes. Squeeze out excess liquid, stir in yogurt, capers and dill pickle and chill until ready to serve.

  • 2.

    For fritters, heat oil in a small sauté pan over medium heat and add onion. Sauté onion for 5 minutes until translucent, then add corn and thyme and sauté until corn is tender, about 3 minutes. Remove from heat to cool.

  • 3.

    Stir together cornmeal, flour, sugar, baking powder, salt and pepper. In a separate bowl, whisk egg and milk. Add egg mixture to flour mixture and stir just until blended. Fold in cooled corn mixture, then stir in shrimp.

  • 4.

    Heat enough oil to come up 2-inches in a heavy-bottomed, deep pot to 375F (190C). Drop fritter batter by tablespoonfuls gently into oil and fry until deep golden brown, turning once (about 6 minutes). Remove to paper towel to drain and serve warm with remoulade.

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