July 14, 2018 1 min to read

Corn Fritters with Tarragon Shrimp Salad

Category : bdg recipes

For years, I’ve looked for a good corn fritter recipe. Not too much binder, lots of corn and cooks up nice and crispy. I ran across Smitten Kitchen’s recipe the other day and now I’ll never look back. The recipe below is the miso version of her fritter recipe (which is a riff of a recipe by vegetarian goddess Deborah Madison) but with a topping of my own, Tarragon Shrimp Salad.


Corn Fritters

  • 3 cups fresh corn kernels (if frozen, thaw and drain as much liquid as possible)
  • 4 scallions, both white and greens finely chopped
  • 1/2 cup chopped herbs of your choice (chives, parsley, tarragon)
  • 3 tablespoons Shiro (white) miso
  • 1/2 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • 4 large eggs, whisked
  • 1 cup all-purpose flour
  • Olive or a neutral oil for frying

Combine corn kernels, scallions, herbs, miso, and black pepper and stir to evenly combine. Season with a bit of salt and pepper to taste. Add the eggs stir evenly coat the corn mixture. Add 1 cup of flour and stir to throughly coat.

Heat 3 tablespoons oil in a large frying pan over medium heat. Once hot and shimmering, add one scoop (an ice cream scoop works well here) of corn fritter batter and press it gently to flatten it. When the underside is a deep golden brown (4-5 minutes), flip and cook to the same color on the second side. Drain on paper towels, finishing with sea salt. When it’s cool enough to try, taste and adjust the seasonings of the remaining batter if needed.

Cook remaining fritters in the same manner, adding more oil as needed. Keep warm in the oven while you make the shrimp salad.

Shrimp Salad

  • 1/2 small shallot, finely chopped
  • 2 teaspoons fresh lemon juice
  • 1 teaspoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • Freshly ground black pepper
  • 2 cups poached shrimp, sliced in half lengthwise
  • 3 tablespoons coarsely chopped celery leaves plus more for garnish
  • 1 tablespoons coarsely chopped fresh tarragon plus leaves for garnish

Whisk shallot, lemon juice, and mustard in a medium bowl. Gradually whisk in the oil; season dressing with kosher salt and pepper. Add shrimp, celery leaves, and tarragon; toss gently to coat.

Serve on top of corn fritters.

Makes ~8 medium-sized fritters.

You can find another adaptation of Deborah Madison’s recipe from her cookbook Local Flavors, over on Food52.

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