Got a call from friend Ed this week wanting to know when the hell I was coming back over to Bozeman; he wanted among other things a few pounds of prawns /shrimp, some halibut and a batch or two of these Corn and Shrimp Fritters.
We made the (relative) mistake of fixing these for Ed one fine summer night a few years ago and he now seems to think we should whip up a batch whenever he jostles the right brain cells together to remember what a great meal or appetizer these make.
With a smile and a tip of the hat to the health food police on patrol out there, we’d argue, along with Ed of course, that making a batch of these once or twice a summer when you can fire up the propane burner and cook in a big dutch oven outside it’s damn well worth the stigma of eating (cough, gasp) beer batter fried foods.
These fritters are equally delicious without the shrimp; we’ve made vege-versions with chunks of potato or zucchini instead of the seafood. They’re killer with sausage or even chunks of brisket too.
These fritters demand cold beer and a dipping sauce or two; we lean to oriental styled sauces though a spicy tartar sauce bowl is the one most consistently emptied when we set these gems out at a party.
3 and 1/2 cups flour
1 tbsp. baking powder
4 tsp. salt
1 tsp. fresh ground nutmeg
3 cups room temperature beer
1/2 cup sweet onion, grated or finely minced
4 serrano peppers (seeded, stemmed), minced
3/4 cup fresh chives, minced
1 lb. fresh shrimp or prawns, peeled, deveined and shopped small
4 cups fresh corn kernels (if using frozen, cut to 3 and 1/2 cups)
3 egg whites (large), just whipped to stiff peaks
Vegetable oil for frying
Make a batter. Grab a large bowl and add the flour, baking powder, salt and nutmeg; slowly stir in the beer and mix well.
Now add the good stuff. Combine the minced onion, serranos and chives, mix well and then fold into the batter.
Add the shrimp and corn and fold in gently.
Prepare the egg white and fold in gently. Even after adding the egg whites the batter should be stiff (not pourable).
Fry those fritters. Heat at least three cups of your choice of vegetable oil in a large saucepan; we usually do this in a big dutch oven on the back deck or porch.
For each fritter scoop out a heaping tablespoon of batter and use another spoon to scrape it carefully into the hot oil, taking care not to splash. Deep fry for 3 to 4 minutes and drain well on paper towels.
Serve hot / warm with the sauce suggestions above.
Enjoy.
