Cooking Classics: Shrimp & Sweet Corn Buttermilk Fritters

The Basics. How To Cut Corn Off The Cob By Rebecca Gordon. Sweet Corn. Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials TV cooking Personality Editorial Director Digital Culinary Photo Journalist Modern Southern Socials Game Day Tailgating Pastry Chef Writer Food Stylist Birmingham AlabamaCooking Classics

The Technique

Shrimp & Sweet Corn Buttermilk Fritters

Summer fritter recipes extend an opportunity to showcase fresh seafood beyond the typical deep fried or steaming cooking methods used to prepare these fruits from the sea. Seasonal produce such as freshly shucked corn on the cob offer mildly, sweet notes while jalapeños take the lead to add a smidge of welcome heat. A little fresh parsley holds up well during cooking & lends beautiful flecks of color against the golden exterior. Shrimp & Sweet Corn Buttermilk Fritters are a wonderful dish to serve with cocktails throughout the summer months for casual evening gatherings but look to this versatile recipe when lovely seated lunch socials are planned as well. Many of the components can be prepped in advance leaving just a simple blending of the batter & a quick sauté before guests ring the bell. Learn how to make a classic filled with fresh flavor your guests will absolutely love. 

Summer Southern Entertaining. How To Make Shrimp and Corn Fritters By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Tailgating TV Cooking Personality Party Ideas Menu Planning Editorial Director Digital Culinary Photo Journalist Birmingham Alabama Original Content By Rebecca Gordon

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickShrimp & Sweet Corn Buttermilk Fritters
makes about 2 1/2 dozen

2/3 cup all purpose flour
1/3 cup plain yellow cornmeal
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup whole buttermilk
1 egg
1 cup fresh corn kernels {about 1 medium ear}
2 scallions, minced
3 Tbsp chopped fresh parsley, divided
1 Tbsp minced jalapeños 
1 Tbsp plus 1 1/2 tsp fresh lemon juice
3/4 lb {26-30 count} peeled, deveined & chopped gulf shrimp {about 1 1/4 cups}
7 to 8 tsp vegetable oil
3/4 cup mayonnaise
1 Tbsp chopped fresh herbs such as oregano, thyme & basil
2 garlic cloves, pressed
Garnish: Lemon wedges & freshly ground pepper

Whisk together the flour, the cornmeal, the baking powder & the salt in a medium bowl. Whisk in the buttermilk & the egg until smooth. Stir in the corn, the scallions, 2 tablespoons parsley, the jalapeños & 1 tablespoon lemon juice; fold in the shrimp. Chill 20 minutes.

Heat 1 teaspoon of oil in a 10-inch non-stick skillet over Medium heat. Drop 4 portions of the fritter batter at a time into the skillet using a 4 teaspoon-size spring release scoop. Reduce the heat a few notches below the Medium setting & cook about 2 minutes per side or until the shrimp are no longer pink. Remove the fritters from the skillet & place on a wire rack over paper towels. Repeat with the remaining batter & oil. Refrigerate the batter to keep it well chilled between batches. Stir together the mayonnaise, the remaining 1 tablespoon parsley, the fresh herbs, the garlic & the remaining 1 1/2 teaspoons lemon juice in a small bowl. Serve with the fritters. Garnish, if desired.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Shrimp & Sweet Corn Buttermilk Fritters

When planning menus for entertaining, integrate a few warm dishes with several cold items that can be made in advance. The balance will ensure a smooth execution when it comes time to serve guests timely & efficiently. Create a list a week ahead of time that can be followed daily leading up to the party from grocery items that will need to be purchased to chopping & blending ingredients. If you breakdown these small tasks over time, the preparations for the function will not seem overwhelming in the least. 

The Entertaining Primer

One Day Ahead

Purchase & prep the shrimp. Whisk together the dry ingredients then place them in a zip top bag. Remove the corn from the cob. Mince the scallions, the parsley, the fresh herbs & the jalapeños then collect the lemon juice needed for both the fritters & the mayonnaise. Prepare the Fresh Herb Mayonnaise & slice the lemons for garnishing. Place prepped items in small zip top bags for storage until they are needed.

Party Day

Sauté the fritters up to an hour before guests arrive. Place on a paper towel-lined rack over a half sheet pan & keep warm in 200 degree oven. To serve, place the fritters on a plate, dollop them with the mayonnaise & garnish with the lemon wedges. 

Summer Southern Entertaining. How To Make Shrimp and Corn Fritters By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Tailgating TV Cooking Personality Party Ideas Menu Planning Editorial Director Digital Culinary Photo Journalist Birmingham Alabama Original Content By Rebecca Gordon

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be needed in order to complete the task. Gather a non-stick skillet, a mixing bowl, a whisk & a rubber spatula plus a small spring release scoop that will prove to make portioning a cinch when it’s time to cook the fritters. Here’s what you should know. 

Summer Southern Entertaining. How To Make Shrimp and Corn Fritters By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Tailgating TV Cooking Personality Party Ideas Menu Planning Editorial Director Digital Culinary Photo Journalist Birmingham Alabama Original Content By Rebecca GordonNo. 1

Whisk together the flour, the cornmeal, the baking powder & the salt in a medium bowl.

Summer Southern Entertaining. How To Make Shrimp and Corn Fritters By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Tailgating TV Cooking Personality Party Ideas Menu Planning Editorial Director Digital Culinary Photo Journalist Birmingham Alabama Original Content By Rebecca GordonNo. 2

Add the buttermilk & the egg.

Summer Southern Entertaining. How To Make Shrimp and Corn Fritters By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Tailgating TV Cooking Personality Party Ideas Menu Planning Editorial Director Digital Culinary Photo Journalist Birmingham Alabama Original Content By Rebecca GordonNo. 3

Use a whisk to blend the mixture together.

Summer Southern Entertaining. How To Make Shrimp and Corn Fritters By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Tailgating TV Cooking Personality Party Ideas Menu Planning Editorial Director Digital Culinary Photo Journalist Birmingham Alabama Original Content By Rebecca GordonNo. 4

Add the corn, the scallions, the 2 tablespoons parsley, the jalapeños & 1 tablespoon lemon juice.

Summer Southern Entertaining. How To Make Shrimp and Corn Fritters By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials For Everyday Cooks Pastry Chef Writer Food Stylist Modern Southern Socials Game Day Tailgating TV Cooking Personality Party Ideas Menu Planning Editorial Director Digital Culinary Photo Journalist Birmingham Alabama Original Content By Rebecca GordonNo. 5

 Use a sturdy rubber spatula to stir together the ingredients until well blended. Fold in the shrimp. Chill 20 minutes. Cook the fritters & prepare the Fresh Herb Mayonnaise according to the recipe instructions. The mayonnaise yields approximately 3/4 cup.

The Tune
“May You Always” The McGuire Sisters

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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