Corn & Shrimp Fritters with Cucumber Remoulade

Name: Corn & Shrimp Fritters with Cucumber Remoulade
Ingredients: cucumber; fine sea salt; yogurt; capers; dill pickle; dill pickle relish; olive oil; onion; fresh corn kernels; frozen corn kernels; fresh thyme; cornmeal; all-purpose flour; sugar; baking powder; salt; black pepper; egg; milk; baby shrimp; salad shrimp; vegetable oil

Preparation info

Makes about 24 fritters . Serves
6

Difficulty
Easy

Appears in

Fresh with Anna Olson

By Anna Olson

Published 2009

About

These easy nibbles are convenient to make for a dinner party as they can actually be fried ahead and warmed in the oven for serving. Served with a remoulade sauce (a French and also Southern U.S. version of tartar sauce), it’s impossible to eat just one.

Ingredients

Cucumber Remoulade

1 cup

finely grated cucumber

Starter
Fish course
Dinner
Pescatarian
Summer

Method

For the remoulade, stir together the cucumber, sugar, and salt and place it in a strainer over a bowl for 30 minutes. Squeeze out any excess liquid, stir in the yogurt, capers, and dill pickle, and chill until ready to serve.

For the fritters, heat the oil in a small sauté pan over medium heat and add the onion. Sauté for 5 minutes until translucent, then add the corn and thyme and saut