Delicious Shrimp and Corn Fritters

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As a recipe developer, I want the whole thing I create to be the first-class factor I’ve ever had, but regrettably it simply doesn’t exercise session that way – irrespective of how difficult I attempt. For me, it’s a delicate balance between maximum taste while still being easy and approachable.

 Delicious Shrimp and Corn Fritters

Then, now and again, I hit one completely out of the park – one which simply makes my tastebuds sing.  This recipe for Shrimp and Corn Fritters is one of those.  Y’all, these items are truly great.  Like I could slightly hold myself from ingesting each single one in every of them.

The superb crispy outdoor breaks away to reveal a soft, pretty flavorful cornbread filling overflowing with shrimp, corn, and inexperienced onions.

 Delicious Shrimp and Corn Fritters


  • 1 egg
  • 1 cup frozen corn
  • 1/2 cup chunky salsa
  • 8 ounces chopped, cooked shrimp
  • 2 green onions, thinly sliced
  • 1/2 teaspoon creole seasoning
  • 1 cup House-Autry Hushpuppy Mix with Onion


  1. Pour 2 to 3 inches of vegetable oil into the bottom of a heavy-bottomed dutch oven or deep skillet.  Heat the oil to 350°F.
  2. In a large bowl, stir together the hushpuppy mix, egg, corn, shrimp, salsa, green onions, and Creole seasoning.  Allow to rest for about 3 minutes then stir again.  
  3. Carefully drop heaping tablespoons of the batter into the hot oil and fry for 5 to 7 minutes or until golden brown and cooked though.  Serve warm with a dipping sauce if desired.  

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