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Shrimp, Tasso and Sweet Corn Fritters

Ingredients:

3 tablespoon(s) olive oil

1 tablespoon(s) butter (unsalted)

1/2 cup(s) onion - peeled and small diced (Learn How)

2 tablespoon(s) garlic - peeled and minced (Learn How)

1 cup(s) corn - kernels (Learn How)

1 pound shrimp - cleaned, peeled, deveined and small diced (Learn How)

1/2 cup(s) red bell pepper - seeded and brunoise (Learn How)

1/2 cup(s) tasso ham - julienned 1-inch long

1/4 cup(s) flour (all-purpose)

1 cup(s) cornmeal

1/4 teaspoon(s) baking soda

1 teaspoon(s) sugar

1/2 teaspoon(s) red chile flakes - ground

1 pinch salt and pepper - to taste

1/2 cup(s) buttermilk

2 eggs

1/4 cup(s) cilantro leaves - chopped

4 cup(s) vegetable oil - for frying, amount may vary

Steps:

-Heat a large saute pan to medium-high. Add the olive oil and butter and turn the heat down to medium.

-Saute the onions until translucent and add the garlic. Add the corn and saute for 2 minutes.

-Add the shrimp and saute until cooked through. Add the bell pepper and tasso ham.

-Saute for 1 minute and empty the mixture into a colander or mesh strainer. Let the excess liquid strain off.

-Meanwhile, mix the dry ingredients together. Mix the buttermilk and eggs together and combine with the dry ingredients.

-Add the strained sauteed vegetables and the cilantro.

-Heat 3-inches of oil in a heavy bottom pot to medium heat or 330 degrees. Use an ice cream scoop or spoon to drop batter gently into the oil.

-Fry until golden, while turning the fritters to evenly cook.

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