Shrimp and Grits Fritters
['3/4 cup sour cream', '3 tablespoons lemon juice', '1 1/4 teaspoons kosher salt, divided, plus more to taste', '3/4 cup corn flour', '1/2 teaspoon baking powder', '1/2 teaspoon Old Bay seasoning', '1 large egg', '1 cup buttermilk', '4 scallions, thinly sliced', '1 red or green jalapeño, seeded, finely chopped', '1/2 pound small shrimp, peeled, deveined, coarsely chopped', '1 1/2 cups fresh corn kernels (from about 2 ears of corn)', '3/4 cup grated cheddar (about 3 ounces)', 'Grapeseed or canola oil (for frying)', 'Lemon wedges (for serving)']
Whisk together sour cream, lemon juice, and 1/4 tsp. salt; set aside for serving.
Whisk flour, baking powder, Old Bay seasoning, and 1/2 tsp. salt in a large bowl. Whisk egg and buttermilk in a medium bowl, then add to dry ingredients and stir to combine. Stir in scallions, jalapeño, shrimp, corn, and cheese.
Heat 2 Tbsp. oil in a large skillet over medium. Working in batches and adding more oil in between, drop 1/4-cupfuls corn mixture into skillet, flattening slightly, and cook until golden and crisp, about 4 minutes per side. Transfer fritters to paper towels to drain; season with salt and serve immediately with sour cream sauce and lemon wedges alongside.
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