New England Shrimp Boil Fritters
This just might be one of my craziest ideas yet. I wanted to turn a classic New England shrimp boil into a fun and new appetizer or snack. So I present to you these New England Shrimp Boil Fritters. It’s like a corn fritter made with fresh corn, shrimp, potatoes and smoked sausage. It has all of those flavors that can be found in a shrimp boil and honestly it’s a real winner of a recipe. I like to serve these with an Old Bay aioli for dipping and some fresh lemon juice and some hot sauce. It really completes this dish. Give them a try because I know you’ll love them as much as I do.
If you make these New England Shrimp Boil Fritters, be sure to let me know what you think below. Thank you for reading and following along. Your support helps keep this site running and I really appreciate it.
New England Shrimp Boil Fritters
Equipment
- Mixing bowls
- Pot
- Baking sheet
- Wire rack
- Deep-fry thermometer
- Slotted spoon
Ingredients
Fritters:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon granulated sugar
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter or oil melted
- Couple dashes hot sauce
- 2 medium ears of corn
- 1 cup shredded potatoes like hashbrowns
- 1/2 pound shrimp peeled deveined and chopped
- 1/2 cup smoked sausage chopped
- Vegetable oil for frying
- Lemon wedges for serving
Old Bay Aoili:
- 1 cup mayonnaise
- 1 tablespoon fresh parsley chopped
- 3 garlic cloves grated
- 1/2 lemon zested and juiced
- 1/2 teaspoon Old Bay Seasoning
- Couple dashes hot sauce
Instructions
- In a large bowl, whisk together flour, baking powder, salt, Old Bay, and sugar. Add the eggs, milk, butter and hot sauce and stir until just combined. Remove the corn kernels from the cob and add to the batter along with the potatoes, shrimp, and smoked sausage. Fold until combined and allow to rest.
- Fill a pot with about 3 inches of oil and heat to 365°F. Once hot, using a small ice cream or cookie scooper, carefully drop round spoonfuls of the batter into the hot oil, a few at a time. Fry, turning every now and then until golden brown and fully cooked through, about 5 to 8 minutes. Transfer to paper towels or a wire rack and continue frying the rest.
- To make the sauce, stir together the mayo, parsley, garlic, lemon zest and juice, Old Bay seasoning and hot sauce.
- Serve the fritters warm with the sauce for dipping. Garnish with parsley and serve with lemon wedges. Enjoy!
