1cupcooked fresh corn kernelsabout two ears of corn; you can also substitute frozen corn
1/2lbraw fresh gulf shrimppeeled and deveined with the tails removed, and cut into small pieces
2scallionswhite parts only, finely minced
1Tbspdried parsley flakes
1/2tspground black pepper
2large eggslightly beaten
Roasted Red Pepper Sauce Ingredients:
1 16ozjar roasted red peppersdrained
2Tbspfresh lemon juice
Southern Shrimp and Corn Fritter Directions:
Combine the corn, shrimp, green onions, parsley, 1 tsp of olive oil, kosher salt and black pepper, eggs and 1 cup of the panko crumbs in a medium size bowl and mix well. The easiest way to do this is to use your hands. Use a light touch and make sure everything is thoroughly combined.
Divide the mixture up and use your hands to gently shape the mixture into 6 patties. Cover and chill for at least 30 minutes.
When the patties are chilled gently dredge them in the remaining panko.
Add the remaining olive oil to a large skillet over medium heat. When the oil is hot, add the patties. Depending on the size of your pan, you may have to cook them in batches. Cook the patties for 3 minutes and use a pancake turner to flip them over. Cook for an additional 3 minutes. Drain on a paper towel. Serve while still warm and optional, top with Roasted Red Pepper Sauce.
Roasted Red Pepper Sauce Directions:
Combine the drained roasted red peppers, garlic, lemon juice, olive oil and salt in a blender and process until smooth.
Tip:*Here is an easy way to cook fresh corn on the cob without the tedious process of shucking it and having to get rid of that pesky corn silk. And, it only takes four minutes to cook! Simply, rinse the corn off and place it in the microwave unshucked. For two ears of corn, microwave it for four minutes. Then let the corn cool for a few minutes, cut the bottom off and squeeze the top of the husk and the corn will pop out, cooked and completely silk free.[nutrition-label]