School days are upon us, which means bake sales, after-school snacks and family dinners. For some fresh ideas, we know where we'll be turning: Cooking for Isaiah ($25, amazon.com), the new book by former Every Day with Rachael Ray editor-in-chief Silvana Nardone. It has gluten- and dairy-free recipes for family favorites like pancakes, spaghetti and meatballs, and chocolate chip cookies. We'll be cooking Silvana's Corn-Shrimp Fritters with Creamy Salsa Dip from August 19-22. Invite your friends over, take pics of your dish and post 'em here. Or visit our blog and see which editors are cooking!
Corn-Shrimp Fritters with Creamy Salsa Dip
There are a lot of flavors and textures going on here: sweet corn and shrimp are mixed with heat from the chili powder and cumin, fried until crunchy and ultimately dipped in a creamy, cool salsa. If you don't have a candy thermometer, you can see if the oil is hot enough by dropping a bit of batter into it. If the oil boils, it's ready. While you're frying, keep the cooked fritters warm in a 200°F oven.
Makes 15 fritters | Prep Time 15 minutes (plus chilling) | Cook Time 12 minutes
1 cup fresh corn kernels (about 1 ear corn) or frozen corn kernels, thawed
1 cup chopped shrimp
2 tablespoons fresh lemon juice
1 teaspoon chili powder
1/4 teaspoon ground cumin
2 large eggs, lightly beaten
1/2 cup Silvana's All-Purpose Flour or use 1/2 cup Gluten-Free Flour as a substitute
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro or parsley
1/2 cup salsa
1/4 cup mayonnaise
Vegetable oil, for frying
1. In a food processor, combine the corn, shrimp, lemon juice, chili powder, cumin, eggs, flour, salt and cilantro; pulse until mostly combined, but still chunky. Transfer to a bowl, cover and refrigerate for about 30 minutes.
2. Meanwhile, in a small bowl, stir together the salsa and mayonnaise; refrigerate.
3. Fill a large pot with about 1 inch (2.5 cm) of oil and heat over medium-high heat until it registers 375°F on a deep-fat thermometer. Working in batches of about four and using a tablespoon, drop the fritter batter into the oil. Try, turning occasionally, until golden and cooked through, about 3 minutes total. Remove with a slotted spoon and drain on paper towels. Serve with the dip.