These fritters are noteworthy not only for their smoky flavor, but also their texture — and that's all thanks to shrimp.
Using Shrimp as a Binder
While most fritters rely on flour or breadcrumbs to act as the binder that holds the ingredients together into patties, these eschew both. Instead, the shrimp itself is the binder. When blitzed in a food processor, raw shrimp transforms into a sticky paste that glues the remaining ingredients — raw corn, additional raw chopped shrimp, and spices — together so the mixture can be formed into patties that hold together when pan-fried. No flour, no problem.
This principle also works for shrimp meatballs and the filling for dumplings. The next time you're in need of binder that's gluten-free, consider using shrimp.
Get the Recipe: Smoky Corn and Shrimp Fritters