Eaten with your hands, these fresh corn fritters with garlic, shallot, and scallion are really fun for dinner, and you can make them with or without shrimp—each way is equally delicious. You leave half of the corn kernels whole and grate the other half, which gives you both texture from the corn kernels and extra sweetness from the juice.
If you can only find large or extra-large shrimp, it’s better to cut them in half lengthwise first—like butterflied shrimp, but cut through all the way. Shandra also sometimes keeps the shrimp out of the batter and then gently presses one or two shrimp on top of each fritter as she adds them to the pan, so they look even prettier.
Lisa Kyung Gross
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