A delightful twist on a classic dish, these crispy shrimp and potato fritters are paired with a zesty corn salsa for a burst of flavor.
Preheat your oven to 200°F to keep the fritters warm.
Keeping the fritters warm ensures they stay crispy until serving.
Combine the diced red bell pepper, corn, chopped green onion, cilantro, salt, and juice of one lime in a bowl to make the salsa. Set aside.
Let the salsa sit for a few minutes to allow the flavors to meld.
Peel and grate the potatoes, then squeeze out excess moisture using a clean kitchen towel.
Removing excess moisture helps the fritters hold together better.
Chop the shrimp into small pieces and mix with the grated potatoes, egg, lime zest, salt, and pepper in a bowl.
Ensure the mixture is well combined for even cooking.
Heat the oil in a nonstick frying pan over medium heat. Scoop the potato mixture into the pan to form patties and flatten slightly. Cook for 3-4 minutes on each side until golden brown.
Avoid overcrowding the pan to ensure even cooking.
Transfer the cooked fritters to a plate and keep warm in the oven while cooking the remaining mixture.
Keeping the fritters warm maintains their crispiness.
Serve the fritters topped with the prepared salsa and enjoy immediately.
Garnish with extra cilantro for a fresh touch.
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