Corn And Shrimp Fritters2013-06-20
- Servings : 8
- 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
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.
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.