Active Time

　　45 minutes

　　Total Time

　　45 minutes

　　Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

　　

Ingredients

4 Servings

　　¾ cup sour cream

　　3 tablespoons lemon juice

　　1¼ teaspoons kosher salt, divided, plus more to taste

　　¾ cup corn flour, such as Bob's Red Mill

　　½ teaspoon baking powder

　　½ teaspoon Old Bay seasoning

　　1 large egg

　　1 cup buttermilk

　　4 scallions, thinly sliced

　　1 red or green jalapeño, seeded, finely chopped

　　½ pound small shrimp, peeled, deveined, coarsely chopped

　　1½ cups fresh corn kernels (from about 2 ears of corn)

　　¾ cup grated cheddar (about 3 ounces)

　　Grapeseed or canola oil (for frying)

　　Lemon wedges (for serving)

　　

Step 1

Whisk together sour cream, lemon juice, and ¼ tsp. salt; set aside for serving.

　　

Step 2

Whisk flour, baking powder, Old Bay seasoning, and ½ tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.

　　

Step 3

Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop ¼-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.