Corn And Shrimp Fritters

2013-06-20
  • Servings : 8

Testing

Ingredients

  • 1 large ear corn, husked
  • 6 oz uncooked large shrimp, peeled and chopped
  • 1/2 cup alfalfa sprouts
  • 1/4 cup carrots, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3 Tbs canned unsweetened coconut milk
  • 1 large egg
  • 2 Tbs all-purpose flour
  • 3 Tbs vegetable oil

Method

Step 1

Cook corn in pot of boiling water until crisp tender about 3 minutes. Drain. Cut kernels from cob. Transfer kernels to large bowl. Mix in shrimp and next 5 ingredients. Whisk coconut milk and egg together. Stir into corn mixture. Mix in four.

Step 2

Heat oil in heavy large skillet over medium-high heat. Working in batches, drop mixture by scant 1/4 cupfuls into oil. Flatten into 3 inch rounds. Cook until golden, about 5 minutes per side. Transfer to paper towels; drain. Serve hot.

Step 3

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