1 cup frozen corn kernels - thawed
1 cup chopped shrimp
2 Tbls fresh lemon juice
1 tsp chili powder
1/4 tsp cumin
2 large eggs, lightly beaten
1/2 cup All Purpose Flour (from previous post)
1/2 tsp salt
2 Tbls cilantro
Safflower Oil
In a food processor or blender on low, combine corn, shrimp, lemon juice, chili powder, cumin, eggs, flour, salt and cilantro. Pulse until combined, but still chunky. Put in a bowl, cover, and refrigerate for 30 minutes.
Fill a deep skillet with 1 inch of oil and heat until 375 degrees (or just "really super hot" if you don't have a thermometer). Using a large spoon, drop the batter into the oil. Turn every now and then until they are golden brown and cooked through. It will take only about 3 minutes each. Remove with a slotten spoon and drain on paper towels.
You can serve these with a creamy salsa dip if you choose. Just mix thoroughly about 1/2 cup salsa with 1/4 cup homemade mayo (also from previous post), refrigerate, and serve!
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