Chincoteague Corn And Shrimp Fritters With Spicy C... |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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These are great served with Grilled Chincoteague Oysters and a green salad or just eat'em as a snack. Ingredients:
3/4 cup flour |
1 1/2 teaspoons baking powder |
1 teaspoon old bay® seasoning |
1/2 teaspoons sweet paprika |
2 eggs, beaten |
1/4 cup half and half |
1/4 cup clam juice |
2 tablespoons red bell pepper, very finely chopped |
1 cup shrimp, cooked and coarsely chopped |
1/2 cup cooked corn kernels, fresh off the cob |
vegetable oil, for frying |
confectioners sugar |
chili sauce |
1 cup water |
1 cup malt vinegar |
1 cup sugar |
2 teaspoons fresh ginger root, minced |
1 teaspoon garlic, minced |
1 teaspoon sweet onion, minced |
1 tablespoon hot chile pepper, minced |
drop or two worcestershire sauce |
2 teaspoons ketchup |
2 teaspoons cornstarch |
Directions:
1. In a large bowl, mix flour, baking powder, paprika and OLD BAY. In a separate bowl, mix eggs, Clam juice, Half and Half and red bell pepper.
2. Combine mixtures, blending until moistened. Fold in cooked shrimp and corn.
3. Pour oil into heavy skillet to a depth of 1 inch. Heat to 375° F on medium heat.
4. Drop batter by the tablespoonful, a few at a time, into hot oil. Fry 3 to 4 minutes or until golden brown.
5. Drain fritters on paper towels. Just before serving, lightly dust fritters with confectioners sugar.
6. Chili Sauce
7. Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, sweet onion, chile pepper, Worcestershire sauce and ketchup; simmer for 5 minutes.
8. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed
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