Corn Bread, Shrimp & Bacon Fritters - Wesson

Corn Bread, Shrimp & Bacon Fritters - Wesson

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Yields

10

Directions

  1. Preheat Wesson Canola Oil to 350°F in a large heavy bottom pot or deep fryer
  2. In a large bowl, whisk together cornmeal, flour, baking soda, sugar and salt. Stir in buttermilk just to combine. Fold in shrimp, bacon, corn if using and green onions
  3. Drop batter by the tablespoon into the oil. Do not overcrowd the oil. Allow fritters to cook for 3-4 minutes or until golden brown and cooked inside
  4. Remove fritters from oil to a rack over a baking sheet and sprinkle with chili flakes if using
  5. Tip: Make an easy dipping sauce by combining Wesson Mayonnaise or sour cream with your favorite Louisiana hot sauce
  6. To make Wesson Mayonnaise: In a bowl whisk egg yolks, white wine vinegar, Dijon mustard, water, and salt. Drizzle in 2 cups of Wesson Canola Oil, whisking. It will be thin but slowly thicken as more oil is added. Store in the fridge for up to one week

Ingredients

  • 6 cups ea Wesson Canola Oil, for frying
  • 2 cups ea cornmeal
  • 1 cup ea all-purpose flour
  • 1 tsp ea baking soda
  • 1 tsp ea granulated sugar
  • 3/4 tsp ea salt
  • 1 1/2 cups ea buttermilk
  • 1 cup ea cooked shrimp, coarsely chopped
  • 6 slices ea cooked bacon, coarsely chopped
  • 1/2 cup ea frozen corn, thawed (optional)
  • 4 ea green onions, thinly sliced
  • 1 tsp ea chili flakes (optional)