Shrimp and Corn Fritters with Lime Cilantro Dip

Pat shrimp dry with paper towels, then roughly chop into small bite-size pieces about 1 cm. Set aside.

Cut corn kernels from 2 medium ears of corn (about 1.5 cups). If using frozen, thaw and drain well.

Finely dice the yellow-onion. Mince the garlic cloves. Toss both into a large mixing bowl.

Add chopped shrimp, corn kernels, egg, all-purpose-flour, salt, cumin, and black-pepper to the bowl. Stir until evenly combined and a thick batter forms.

For the dip: finely chop the cilantro. Squeeze both limes to get about 3-4 tablespoons of juice. In a small bowl, stir together yogurt, lime juice, chopped cilantro, and salt. Taste and adjust seasoning. Refrigerate until ready to serve.

In a large heavy skillet, heat sunflower-oil over medium-high heat until it shimmers and a drop of batter sizzles immediately, about 2 minutes.

Using a tablespoon measure, drop heaping spoonfuls of the shrimp-corn batter into the hot oil, spacing them about 2 inches apart. Do not overcrowd — cook in 3 batches.

Fry each batch 3-4 minutes per side, until fritters are golden brown and cooked through. They should feel firm to the touch and show deep golden color at the edges. Transfer to a plate lined with paper towels.

Continue with remaining batter, maintaining oil temperature between batches. If oil darkens too much between batches, add a tablespoon fresh and wait 1 minute to reheat.

Let fritters rest 2 minutes on paper towels to drain any excess oil.

Arrange fritters on a colorful plate. Serve alongside the chilled lime-cilantro dip with extra lime wedges on the side.