Why in the world I was searching for a recipe for fresh Texas corn, I’ll never know. What could be better than the saltysweet kernels of corn on the cob, after all? Well, as it turns out, corn fritters could be, and they are. Oh, yes. The addition of Gulf shrimp adds another sweet note, with briny undertones, and smoky chipotle has a little something to say, too. These are amazing as appetizers, an easy supper, and leftovers (yeah, right) are great reheated for po’boys with remoulade.
- 2 1/2 cups corn kernels, cut from the cob
- 2 eggs, separated
- salt & pepper
- 2 Tbs flour
- 3 chipotle peppers, minced (remove seeds for milder flavor)
- 1/4-1/2 pound shrimp, peeled, deveined and chopped
- 1 shallot, minced
- 3 Tbs. sweet pepper, minced (optional)
Place corn kernels in large bowl. Mix in egg yolks, chipotle, shallot, sweet pepper, and shrimp. Sprinkle flour evenly over mixture and fold in. Season with salt and pepper. In a separate bowl, beat the egg whites to stiff peaks, then fold into corn mixture. Heat oil in large skillet and drop batter into small rounds. Cook until brown and crisp and keep warm until all are finished. Serve immediately.