As a recipe developer, I want everything I create to be the best thing I’ve ever had, but unfortunately it just doesn’t work out that way – no matter how hard I try. For me, it’s a delicate balance between maximum flavor while still being easy and approachable.
Then, every now and then, I hit one totally out of the park – one that just makes my tastebuds sing. This recipe for Shrimp and Corn Fritters is one of those. Y’all, these things are absolutely amazing. Like I could barely keep myself from eating every single one of them.
The super crispy outside breaks away to reveal a tender, incredibly flavorful cornbread filling overflowing with shrimp, corn, and green onions. But there’s more…
If you check out the ingredient list, you’ll see something a little unusual. Now, you’re probably thinking, “He used salsa?” And yes. Yes, I did. It adds SO much flavor but doesn’t taste like salsa at all. It’s such a great shortcut. Even better is my use of House-Autry Hushpuppy Mix with Onion. It makes it super easy, too! And since it already has all that onion flavor in it, we end up with some super flavorful fritters.
Get your hands on this House-Autry Hushpuppy Mix and a huge array of other breadings and mixes at your local grocery store or have them delivered right to your door by ordering from House-Autry.com. Use discount code SouthernBite25 on your order and save 25%! Offer lasts until 11/11/18.
Easy Shrimp and Corn Fritters
Ingredients
- 1 cup House-Autry Hushpuppy Mix with Onion
- 1 egg
- 1 cup frozen corn
- 8 ounces chopped, cooked shrimp
- 1/2 cup chunky salsa
- 2 green onions, thinly sliced
- 1/2 teaspoon creole seasoning
Instructions
- 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.
- 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.
- 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.
This post is sponsored by my friends at House-Autry, but the thoughts, opinions, and recipes are all my own – just as always. 🙂
Marsha Staley says
What dipping sauce do your recommend?
Stacey says
A remoulade would be great, although last time I made them I just stirred some cajun seasoning in some mayo and it was delish!!
CATHERINE LEE says
Just got this and it’s my birthday so I decided I’m making these today! Thank you!
Stacey says
Happy Birthday! I sure hope you love these as much as I do!!
Amy says
May I please ask what brand of salsa that you used?
Stacey says
I used Pace Thick and Chunky for these.
Bev Ross says
I couldn’t find the Autry House Hushpuppy mix in Washington. What else can I use?
Stacey says
Can you find the House-Autry regular hushpuppy mix?
MARTHA BLEVINS says
This is one more yummy looking morsel but……….I have an allergy to shrimp. Can I make this recipe and omit the shrimp and it still be scrumtous ???
Stacey says
Absolutely! It works great without the shrimp. 🙂