Carolina Shrimp and Grits Pizza
Author: 
Serves: 20-22 half-ounce fritters
 
Ingredients
  • 1 tablespoon extra-virgin olive oil plus a quarter cup canola or extra virgin olive oil for frying
  • 1 cup of frozen or canned corn
  • ½ cup dry yellow corn meal or dry polenta
  • 2 scallions chopped small
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ lime juice
  • 1 egg white from one egg
Instructions
  1. Heat a sauté pan over medium heat and add the corn, corn meal, scallion, cumin, salt and lime juice.
  2. Sauté for 5 to 7 minutes to incorporate all the flavors and then reserve in a bowl.
  3. When cool, drop the egg white in and mix thoroughly. The batter should be tacky but cohesive just enough to drop from a spoon. If it is too loose, add more corn meal.
  4. Heat the rest of the oil in the same pan until hot.
  5. Dollop each piece into the pan to fry. I used a melon baller to get a consistent, round fritter. The corn will pop, so beware.
  6. Sauté on each side for 3 to 4 minutes and toss each ball with the tip of a knife because tongs or a spatula will break up the fritters.
  7. Sauté each side until browned. It may take up to four batches to finish these fritters.
  8. Reserve on paper towels to absorb the oil.
Recipe by Pizza Today at https://staging-pizzatoday.kinsta.cloud/recipes/pizzas/carolina-shrimp-and-grits-pizza