Floridian Fritters Recipe

Dry mix

In a medium bowl whisk together 1.25 cups all-purpose flour, 0.25 cup fine cornmeal, 1 tsp baking powder, 1 tsp kosher salt, 0.5 tsp black pepper and 0.5 tsp granulated sugar until evenly combined.

Wet mix

In a separate bowl whisk 0.75 cup buttermilk with 1 large egg and 0.5 tsp hot sauce (if using) until smooth.

Combine

Pour the wet ingredients into the dry mixture and stir gently until mostly combined. Fold in 2 tbsp chopped parsley and the thinly sliced whites and light greens of 2 green onions. The batter should be thick but spoonable — if too stiff, add up to 1–2 tbsp more buttermilk; if too loose, add 1 tbsp flour.

Pat 12 oz raw shrimp pieces dry with paper towel. Season with 0.5 tsp Old Bay (or creole seasoning) and toss briefly to distribute. Fold the chopped shrimp gently into the prepared batter so shrimp are evenly suspended.

Preheat oil

Pour about 3 cups vegetable or peanut oil into a heavy-bottomed pot or deep fryer to give a 2–3 inch depth. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily.

Dusting (optional)

Lightly dust a small baking sheet or plate with 2 tbsp flour. This helps batter hold shape when scooping if your batter is slightly sticky.

Fry fritters

Using two spoons or a small ice cream scoop (~1.5 tbsp batter per fritter), portion rounded spoonfuls of batter into the hot oil, leaving space for each fritter to expand. Fry in batches to avoid crowding, about 2–3 minutes per side, turning once with a slotted spoon or spider when edges are golden. Total cook time per fritter ~4–5 minutes until golden brown and shrimp are cooked through. Maintain oil temperature between 325–350°F (160–175°C) — lower if browning too quickly.

Drain and season

Remove fritters to a wire rack set over a sheet pan or paper towels to drain. While hot, lightly sprinkle with a pinch of kosher salt to taste.

In a small bowl whisk together 0.5 cup jalapeño jelly with 1 tbsp fresh lime juice and 1 tsp rice vinegar until smooth and slightly loose. Stir in 1 tsp chopped cilantro if using. Taste and adjust acidity by adding more lime if needed.

Arrange fritters on a platter, garnish with cilantro leaves and serve immediately with the jalapeño jelly dipping sauce and lemon wedges on the side. Recommend serving while hot and crisp.