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Crispy Cornmeal Fritters

Photo: Greg Dupree; Styling: Missie Neville Crawford

Active time 25 mins
Total time 25 mins

Serves 6


  • 1 1/4 cups (about 5 3/8 oz.) stone-ground coarse cornmeal
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons chopped fresh tarragon
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1/2 pound cooked shrimp, finely chopped
  • 1 large egg white
  • Canola oil
  • 1/4 cup chopped mixed herbs, such as parsley, chives, and tarragon
  • [SUB_RECIPE_LINK {Mustard-Lime Sauce} {150554}]

How to Make It

  1. Stir together cornmeal, parsley, chives, tarragon, baking powder, salt, and pepper in a medium bowl. Add milk and egg; stir until well combined. Fold in chopped shrimp. Beat egg white with an electric mixer on high speed until soft peaks form; gently fold egg white into cornmeal mixture. Set aside.

  2. Pour oil to a depth of 1/4 inch in a 10-inch cast-iron skillet. Heat over medium-high until hot. Carefully drop tablespoonfuls of batter, in batches, into hot oil; cook until golden brown, 2 to 3 minutes per side. Transfer to a wire rack on a rimmed baking sheet to drain; keep warm in a 200°F oven until ready to serve.

  3. Sprinkle fritters with chopped herbs. Serve with Mustard-Lime Sauce.