Corn and Shrimp Beignets
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:24 beignets
- Vegetable oil, for frying
- 2cups all-purpose flour
- ½teaspoon ground cayenne
- 1teaspoon baking powder
- ¼teaspoon baking soda
- ¾teaspoon kosher salt (Diamond Crystal), plus more if needed
- 1whole lemon
- ¼cup thinly sliced chives (½ ounce)
- 1cup fresh corn kernels (from 2 ears corn)
- 6ounces peeled and deveined shrimp, coarsely chopped
- 1¼cups seltzer water
- ¼cup sour cream
- Sweet red chile sauce, for dipping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
97 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 3 grams protein; 97 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Line a sheet pan with a layer of paper towels or fit with a wire rack. Fill a deep, medium saucepan with oil to a depth of 2 inches. Heat over medium-high to 350 degrees.
- Step 2
While the oil heats, whisk the flour, ground cayenne, baking powder, baking soda and salt in a medium bowl. Zest the lemon right into the bowl; slice the lemon into wedges and set aside for serving. To the bowl, add the chives, corn and shrimp. Stir to combine. Pour in the seltzer and stir until just combined. Fold in the sour cream until just incorporated.
- Step 3
Once a deep-fry or candy thermometer reads 350 degrees, the oil is ready. If you don’t have a deep-fry thermometer, you also can see if the oil is hot enough by dropping a tiny dollop of the batter into the pot: Bubbles should form around the batter immediately and the dollop should float to the surface. Working in batches to avoid crowding the pan, carefully drop tablespoons of the batter into the hot oil and fry, turning frequently, until golden brown, about 5 minutes. Maintain the temperature of the oil while frying by raising or lowering the heat as needed.
- Step 4
Transfer the beignets to the paper towels or rack using a slotted spoon or tongs. Repeat the frying process with the remaining batter.
- Step 5
Serve the beignets warm, with lemon wedges for squeezing and with sweet chile sauce for dipping, if using. Sprinkle the beignets with a little salt, if you like.
Private Notes
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Cooking Notes
David A.
Just a request for clarification: the corn should be from uncooked ears, correct?
Randy
To all who want to change the ingredients: 1) Use the ingredient substitution guide link (below the ingredient list). 2) Various proteins are interchangeable if they have a similar texture and are cut to the same size as specified for the shrimp. 3) Substitute a 12 ounce pilsner-style beer for the seltzer water. YUM. Re: Air Fryers This is a fritter batter which is a chunky liquid. It will not hold a round shape in an air fryer. What you will end up with is a lumpy pancake.
Faith McLellan
Born and bred in the American South, now living in southeastern France. I deep fry something about once every 5 years. Finally, we can get decent-ish corn from North Africa and passable shrimp, previously frozen, from who knows where. After procuring these yesterday, I made these beignets for me, myself, and I tonight. Absolutely delicious and worth all the trouble, the mess, the fat, and the calories! Looking forward to the leftovers for the next couple of days. Highly recommended.
Leslie Newman
Can this be made well with gluten free flour blend?
FrenchTurk
Are the shrimp precooked before being added to the batter or do they cook in the frying? I wouldn't think the frying would cook the shrimp through. Is 5 minutes long enough to ensure that the shrimp are cooked through? This recipe looks delicious and I want to make it. Thanks in advance for your help.
Nan
These were delicious, but I felt there was too much batter - and I removed about a third of the batter and doubled the amount of shrimp. Next time I will use half of the batter ingredients.
tom
French Turk, I cook shrimp all the time, I think they should cook just fine as described.
Atx
Made these exactly according to the recipe and they were delicious! Crispy on the outside and moist on the inside. Really kind of special. We are lucky to have access to fresh gulf shrimp, and this recipe offered a new twist on a local staple. Next time will add a bit more salt and a definitely more cayenne to suit our family’s palette. Very good!
nandini's kitchen
I’m going to try this with chickpea flour as we use that to make pakoras and it adds flavor abd us gluten free ( fir the person asking) and yes the shrimp are cooked through in oil at 350 deg even in 5 minutes, it’s important the oil is HOT and the pieces are small!
Miriam
I have a recipe for corn fritters that uses two cups of corn, 1/4 cup each of APF and corn meal, one egg, two tablespoons of heavy cream, a small minced shallot, 1/2 teaspoon table and a pinch of cayenne, all mixed in the food processor, leaving the corn a bit chunky. (Also works well with frozen corn.) Also, I shallow fry them, and they turn out yummy every time. My son suggested trying it with shrimp, which is a good idea; crab would be good also, but very expensive…
JayJay
Fritter have to be fried. Can't bake these they will be lumpy pancakes.
AZ Mike
Made this last night following the recipe except I used Krusteaz gluten free all purpose flour. It came out great. Family ate it all up. The sweet chili sauce is kinda like the powdered sugar on the outside of the beignet.
Anita
I often just use yogurt instead of sour cream... or even ricotta! I’ve recently rediscovered ricotta; so versatile!
Amy
Sooooo yummy!!! I ate the first batch as I pulled them out of the pan. Subbing 1 cup almond flour for half the flour and 1 cup nonfat Greek yogurt for the sour cream. Oh, and mint from our garden because I didn’t have chives. Still. Delicious!
sandra
Don’t need 1 1/4 cups seltzer. Just 1 cup
Cooking with Cats
Made this tonight and was pleasantly surprised how good they were. Had frozen corn from my garden from last year. Instead of chives used three scallions with green parts. Halved the recipe and still had about 24 small beignets.
Julie
Great recipe. Beware. Uncooked corn kernels can burst unexpectedly in your oil. I have the burns to prove it. Added a minced jalapeño and more salt but very excellent recipe
11/21
This time I used a LOT of shrimp - Nancy says about a pound and a half - I say when trimmed, a full large Pyrex. I used a full thing of corn plus another cup from a second bag, and 4 pretty big scallions. Everything else I kept the same. When I added the soda and the sour cream, I wasn’t sure it was even going to hold together, but I sallied forth. I used two soup spoons to make the blobs. They came out really even and uniform.
Laura
I am always on the hunt for a clam fritter type recipe and this one may be it. I wonder if I could substitute at least a 1/4cup seltzer for clam juice to add more flavor. So corn and clam beignets it is!! I’d better try out the recipe to see if it’s even feasible
MissChriss
Add Old Bay to the fritter batter. Make a dip of 1:1 Mayo and sour cream. Add Louisiana hot sauce, garlic powder and lemon juice.
MissChriss
The sour cream in the batter is totally unnecessary. Made them both with and without. No difference.
Ian
This is so good. Have made it multiple times. Once cooked, they freeze very well too in a pyrex container.
Kathy
How about in a waffle maker? Yes!
Kathleen
Used 8oz shrimp, frozen corn (more like cup and a half), slightly more salt. Worked really well. Could make a half batch for two people.
David Schaefer
Just a note on freezing. I made these awesome beignets in June and elected to double the recipe because it didn't seem to be enough. I was wrong and end up freezing half of them. Reheated in a 400 airfryer for 10 minutes and served at Thanksgiving to raves!
Bellaverdi
Prepared 3 months ago to great acclaim. Reheated the defrosted leftovers tonight at 425 for 15 minutes on pan with rack. Yummy! Served with a sauce: 1 cup plain yogurt, 2T Lemmon juice, 2T honey, shiracha to taste.
Jenna
I doubled the shrimp and added about a tablespoon of old bay and 1.5 teaspoon chicken bouillon powder to the batter. The beignets also freeze great and reheat well in the microwave!
Jill B
I halved the batter ingredients, as suggested here. Used beer instead of seltzer. Absolutely wonderful recipe, thank you!!
Martha
We loved the taste and the flavor! We will definitely make again, but I would probably cut the recipe in half as this made tons of batter. As suggested we stored the excess and they were just as tasty but there is only so much deep fried food that I can consume.
Eva
Delicious. I followed the recipe almost faithfully, except for removing about a third of the batter (mixed it with shredded cabbage to make a kind of jeon/pancake) and using 8oz shrimp instead of 6. This made just shy of 30 fritters/beignets. I reheated a few of them tonight in the oven on a wire rack and they were only slightly less great than fresh out of the fryer. I made a Thai sweet chili sauce to go with them (recipe from Serious Eats) and that was fantastic.
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