Make Corn Fritters From Canned Corn

Time: 1 hour




1 (14 oz) can cream style corn
1 large egg
1/2 cup all-purpose flour
3 oz cooked shrimp
1 stalk green onion, cut into ‘O’s
1/4 teaspoon salt
1/8 teaspoon white pepper
1 cup of oil for frying


In a medium bowl, combine all ingredients except oil. Mix well until no large lumps are left. In a skillet, heat oil over medium-low heat until shimmering. Fill a 1/4 measuring cup slightly less than full of batter and slowly dribble into hot oil to form a mound about 2.5″ in diameter. The patties will not be totally submerged. Cook until golden brown ruffles form around edges. About 5 minutes. Flip with tongs or spatula and cook for another 3 to 4 minutes until cooked through. Remove from oil and drain on paper towels.

recipe source: The Asian Grandmothers Cookbook



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