Crispy Cornmeal Fritters

• Seafood

  • 1/2 lb Shrimp, cooked

• Produce

  • 2 tbsp Chives, Fresh
  • 2 tbsp Flat leaf parsley, fresh
  • 1/4 cup Herbs, Mixed
  • 2 tsp Tarragon, fresh

• Refrigerated

  • 1 cup Egg, large
  • 1 lb Egg white, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Black pepper
  • 1 1/4 cups Cornmeal, stone-ground coarse
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 lb Canola oil

• Dairy

  • 3/4 cup Whole milk

• Deli

  • 1 cup Sub_recipe

Found on myrecipes.com

Directions

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