Shrimp Fritters and Cocktail Sauce for ‘National Fritters Day’













12 large Shrimp


1 Cup All-Purpose Flour                                         2 Eggs

1 cup Cornmeal                                                    1 cup Buttermilk

2 Tbsps. Sugar                                                     4 Tbsps. minced Parsley

4 tsps. Baking Powder                                           Lemon Zest

½ tsp. Salt

¼ tsp. Cayenne Pepper                                        Corn Oil for Frying




  1. Shell and devein the Shrimp; rinse with cold water and then blot dry with a paper towel.
  2. Cut the Shrimp up into about 4 pieces each; set aside.
  3. Stir together the Flour, Cornmeal, Sugar Baking Powder , Salt and Cayenne.
  4. Beat the Eggs and combine with the Buttermilk, minced Parsley and Lemon Zest.
  5. Add the Egg mixture to the Flour mixture and stir with a fork just until all the dry ingredients are moistened.  (Do not overbeat)
  6. Stir in the Shrimp, only to combine.
  7. Pour the oil into a frying pan to a depth of about 1 ½ – 2 inches; heat until a drop of batter added to it will sizzle.
  8. Drop the Fritter Batter into the hot oil by the tablespoon; cook until browned, then turn and cook the other side.   
  9. Drain on paper towels or brown paper bags turned inside out.
  10. Keep warm in the oven until ready to serve.
  11. Serve with Seafood Cocktail Sauce or Tartar Sauce.

YIELD:      4- 6 Servings

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