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Shrimp Fritters with Cornichon Dressing

mayonnaise, shrimp, zucchini, buttermilk, flour, scallions, eggs, lemon, dijon mustard, jalapeno, baking powder, mustard, garlic, tarragon, paprika

Shrimp Fritters with Cornichon Dressing -


1 cup mayonnaise
1/2 cup finely minced cornichons
2 tablespoons dijon mustard
1 teaspoon mustard powder
1 teaspoon finely minced fresh tarragon
1 lemon, juiced
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
2 eggs, separated
8 ounces peeled and cleaned small shrimp (26/30 count), chopped
1 cup finely sliced scallions
1 cup small diced zucchini
1 clove garlic, minced
1/2 jalapeno, minced
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon smoked paprika
About 2/3 cup buttermilk
Kosher salt and freshly ground black pepper

Directions for Shrimp Fritters with Cornichon Dressing Recipe

For the cornichon dressing: In a medium bowl, mix together the mayonnaise, cornichons, Dijon mustard, mustard powder, tarragon and lemon juice. Season with salt and pepper.
For the shrimp fritters: Heat about 1 1/2 inches vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 350 degrees F.
In a small mixing bowl, whip the egg whites to medium peaks; set aside. In a separate bowl, combine the shrimp, scallions, zucchini, garlic and jalapenos and set aside.
Whisk together the flour, baking powder and paprika in a medium bowl. Whisk in the egg yolks and enough of the buttermilk so the mixture is thick and not runny (adjust the amount accordingly). Season with salt and pepper. Fold the shrimp mixture into the batter, followed by the egg whites just to incorporate.
Drop the fritters into the oil in batches using a small scoop or spoon, about 1 tablespoon each. Cook until golden brown, about 5 minutes, then drain on paper towels. Immediately season with salt. Serve with the cornichon dressing.

Read the full directions on Food Network

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