1 tablespoon oil plus additional for frying, divided
2 garlic cloves, minced
1/2 pound uncooked peeled and deveined shrimp, finely chopped
3/4 cup all-purpose flour
1/4 cup cornmeal
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cream-style corn
1 cup whole kernel corn
1 large egg, lightly beaten
Directions
In a small bowl, combine the first 7 ingredients. Cover and chill until serving.
In a large cast-iron or heavy skillet, cook and stir onion in 1 tablespoon oil over medium-high heat until tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir until shrimp turns pink. Remove from the heat.
In a large bowl, mix the flour, cornmeal, cornstarch, baking powder, salt and pepper. In a small bowl, mix the corn, egg and shrimp mixture; stir into dry ingredients just until moistened.
Wipe cast iron skillet clean with paper towels; heat 1/4 in. of oil to 375°. In batches, drop corn mixture by rounded tablespoonfuls into oil; fry until golden brown, 1-1/2 minutes on each side. Drain on paper towels. Serve with sauce.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
Butcher2boy
May 26, 2019
My husband made these, but doubled the shrimp. He just loved this recipe and it's a keeper.
brady525sarah
May 28, 2013
No comment left
Skap
Jan 30, 2013
Great recipe usually serve these with chicken andouille gumbo featured in same issue of taste of home. Not a big fan of soy sauce have not tried mayo. These really don't need a sauce taste good plain.
vaughnlulu
Nov 21, 2012
No comment left
cooking919
Nov 14, 2012
These were AMAZING! Such incredible flavor and these cakes really are excellent with the soy mayo. I have even used some of the leftover soy mayo as a spread to jazz up turkey sandwiches.
scentsdva
Aug 25, 2012
Made this for father's day and my husband and father really enjoyed it...came back for third and fourths!!!!
alinbennett
Aug 18, 2012
No comment left
mpagnotta
Jun 3, 2012
Amazing. Like being at the State Fair only better: No crowds. I will make this again for friends.
Reviews
My husband made these, but doubled the shrimp. He just loved this recipe and it's a keeper.
No comment left
Great recipe usually serve these with chicken andouille gumbo featured in same issue of taste of home. Not a big fan of soy sauce have not tried mayo. These really don't need a sauce taste good plain.
No comment left
These were AMAZING! Such incredible flavor and these cakes really are excellent with the soy mayo. I have even used some of the leftover soy mayo as a spread to jazz up turkey sandwiches.
Made this for father's day and my husband and father really enjoyed it...came back for third and fourths!!!!
No comment left
Amazing. Like being at the State Fair only better: No crowds. I will make this again for friends.