Corn and Shrimp Fritters

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“These are wonderful little tid-bits! Great without the sauce, but the sauce definitely adds something extra. I like the sauce with other things too....chicken fingers, fried shrimp, grilled chicken....try it out on whatever you think might suit you! Originally shared by Jo Rita Jordan, and the recipe is from Rosie's Place in Massachusetts.”

Ingredients Nutrition

  • Fritters
  • 12 lb medium shrimp
  • 1 (10 ounce) package frozen corn, thawed and drained
  • 4 green onions, chopped
  • 2 stalks celery, finely chopped
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 12 cup all purpose flour
  • 2 tablespoons cilantro, chopped (fresh is best, if using dried, 1/2 the amount)
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 12 teaspoon ground cumin
  • vegetable oil
  • Orange-Coriander Chili Dipping Sauce
  • 14 cup soy sauce (Plus 2 tbsp soy sauce...Zaar won't let me post it like this)
  • 2 teaspoons orange rind, grated
  • 13 cup orange juice
  • 2 tablespoons sugar
  • 2 tablespoons cilantro, chopped (again, fresh is best, if not 1/2 the amount)
  • 1 tablespoon white vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 2 teaspoons ginger, root peeled and minced
  • 2 teaspoons hot chili oil


  1. Peel and devein the shrimp; cut into 1/2 inch pieces.
  2. Combine the shrimp, corn and next 9 ingredients in a large bowl; stir well.
  3. Pour oil to a depth of 1 inch in a heavy saucepan; heat to 375 degrees. Drop shrimp mixture by tablespoonfuls into the hot oil; fry 2 minutes on each side or until golden. Do not crowd the fritters, cook in batches. Drain on paper towels. Serve immediately with sauce.
  4. Sauce:.
  5. Combine all ingredients; stir well.

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