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The main ingredient in these traditional Southern fritters is fresh, sweet corn. But that’s not the only summer produce you’ll find in this dish. You’ll use shelled peas and pea shoots (the young leaves of the green pea plant) in a meal that’s packed with seasonal flavor. With a side of rémoulade, the creamy, tart condiment famous in Louisiana Cajun and Creole cooking, these fritters are a crispy, delightfully-dippable entrée.