Corn Shrimp Fritters (Print Version)

# Ingredients:

→ Shrimp Cakes

01 - 12 oz raw shrimp, peeled and deveined, with tails taken off

02 - 1 cup thawed frozen corn kernels

03 - 1 large egg

04 - 1/3 cup parsley leaves, fresh

05 - 1 1/2 teaspoons of Old Bay spice mix

06 - 3 tablespoons olive oil (extra virgin)

→ Sriracha Sauce

07 - 1/4 cup full-fat Greek yogurt or sour cream

08 - 2 tablespoons of mayo

09 - 1-2 teaspoons Sriracha (adjust to taste)

10 - 1 tablespoon lemon juice (freshly squeezed)

11 - 1/4 teaspoon of garlic powder

# Instructions:

01 - Blend the shrimp and corn in a food processor until finely chopped, but still slightly textured. Toss in parsley, egg, and Old Bay, and pulse again until mixed.

02 - Stir together the sauce ingredients in a bowl until it’s creamy and consistent. Put it aside for later use.

03 - Warm 2 tablespoons of oil in a skillet over medium-high heat. Shape the mix into cakes with 1/4 cup per portion, about 1/4-inch thick. Cook each side for 2-3 minutes until they’re golden brown.

04 - Pour in the rest of the oil and fry the remaining patties exactly like the first batch. This will make around 8 patties in total.

# Notes:

01 - Make sure the shrimp weighs 12 oz after removing the tails.

02 - Old Bay has enough salt, so skip adding extra seasoning.

03 - Feel free to swap out Sriracha sauce with tartar sauce if preferred.

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