There’s just something about having a Cajun fritter in one hand and rum punch in the other that can erase any trace of the blues.


  • 1 cup all-purpose flour
  • 3 teaspoons Cajun seasoning
  • 3 teaspoons baking powder
  • 2 cups raw, peeled, de-veined shrimp
  • 2 cups yellow corn kernels
  • 1 teaspoon minced garlic
  • 1/2 cup green onions
  • 1 tablespoon fresh basil
  • 2 eggs, separated


  1. Preheat fryer to 350 degrees.
  2. In large mixing bowl, add flour, baking powder, Cajun seasoning, and blend using a fork or whisk.
  3. Place egg whites in mixing bowl and whip to soft peaks, set aside.
  4. In separate bowl add shrimp, corn, garlic, basil and egg yolk, toss until blended.
  5. First, add shrimp mixture to flour mixture stirring lightly to incorporate, and then slowly add egg whites with a spatula using a turning motion. The mixture may seem a little dry, but the liquid from the corn and shrimp moistens the mixture even more after a few minutes.
  6. Take 2 tablespoons of fritter batter and gently lower into oil, fry for about 3 minutes. You can test with a wooden skewer, if batter is on skewer, cook for a minute more.