New England Shrimp Boil Fritters
These New England Shrimp Boil Fritters are a fun take on a New England classic. Corn fritters with shrimp, potato, sausage and Old Bay.
Equipment
- Mixing Bowls
- Pot
- Baking Sheet
- Wire rack
- Cookie Scooper
- Slotted Spoon
Ingredients
Fritters:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon 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!