Corn and Shrimp Fritters


3/4 cup sour cream
3 tablespoons lemon juice
1 1/4 teaspoons kosher salt, divided, plus more to taste
3/4 cup corn flour
1/2 teaspoon baking powder
1/2 teaspoon Old Bay seasoning
1 large egg
1 cup buttermilk
4 scallions, thinly sliced
1 red or green jalapeño, seeded, finely chopped
1/2 pound small shrimp, peeled, deveined, coarsely chopped
1 1/2 cups fresh corn kernels (from about 2 ears of corn)
3/4 cup grated cheddar (about 3 ounces)
Grapeseed or canola oil (for frying)
Lemon wedges (for serving)


Whisk together sour cream, lemon juice, and 1/4 tsp. salt; set aside for serving.

Whisk flour, baking powder, Old Bay seasoning, and 1/2 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.

Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop 1/4-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.



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