Crispy Cornmeal Fritters

• 1 1/4 cups (about 5 3/8 oz.) stone-ground coarse cornmeal
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh chives
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3/4 cup whole milk
• 1 large egg, lightly beaten
• 1/2 pound cooked shrimp, finely chopped
• 1 large egg white
• Canola oil
• 1/4 cup chopped mixed herbs, such as parsley, chives, and tarragon
• SUB_RECIPE_LINK {Mustard-Lime Sauce} {150554}

1. Stir together cornmeal, parsley, chives, tarragon, baking powder, salt, and pepper in a medium bowl. Add milk and egg; stir until well combined. Fold in chopped shrimp. Beat egg white with an electric mixer on high speed until soft peaks form; gently fold egg white into cornmeal mixture. Set aside.
2. Pour oil to a depth of 1/4 inch in a 10-inch cast-iron skillet. Heat over medium-high until hot. Carefully drop tablespoonfuls of batter, in batches, into hot oil; cook until golden brown, 2 to 3 minutes per side. Transfer to a wire rack on a rimmed baking sheet to drain; keep warm in a 200u0b0F oven until ready to serve.
3. Sprinkle fritters with chopped herbs. Serve with Mustard-Lime Sauce.

stoneground coarse cornmeal, flatleaf, fresh chives, tarragon, baking powder, kosher salt, black pepper, milk, egg, shrimp, egg white, canola oil, mixed herbs

Taken from www.myrecipes.com/recipe/crispy-cornmeal-fritters (may not work)