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Lemon Curry Corn Fritters

Yields: 20 servings
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Savory Spice Shop Ingredients
Vietnamese Sweet Lemon Curry 2 oz bag $4.75
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $3.75
Pepper, Black, Tellicherry: Coarse 1 oz bag $1.80

Ingredients:

  • For curry paste:

  • 4 Tbsp. Vietnamese Sweet Lemon Curry
  • 3 Tbsp. olive oil
  • 3 Tbsp. water
  • For fritters:

  • 1 x 16oz bag frozen corn kernels, thawed
  • 2 Tbsp. olive oil
  • 1 x shallot, diced
  • 8 x slices pancetta, diced
  • 1/2 cup flour
  • 2 Tbsp. soy sauce
  • 2 x eggs
  • 1/2 tsp. grey sea salt
  • 1/2 tsp. coarse ground pepper
  • 4 x scallions, cut into 1/8" rounds
  • vegetable oil for shallow frying

Directions:

In a small bowl, mix all the ingredients for the curry paste together until smooth and set aside.

Cook the whole corn kernels according to bag directions. Drain the water and set aside.

Coat a large saute pan with olive oil and heat over a medium-high heat. Add the corn, shallots and pancetta and saute for 4 to 5 minutes, stirring occasionally. Pancetta should be lightly cooked, but not crispy. Remove from the pan and set aside to cool. In a medium bowl, mix the flour, reserved curry paste, soy sauce, eggs and salt and pepper. Stir in the corn mixture and the scallions. If the batter is a little dry, add a touch of water until you get a smooth consistency.

In a large frying pan heat enough vegetable oil (about a 1/8-inch) for shallow frying, over medium-high heat. When the oil is hot, (the oil is ready when you drop in a tiny bit of batter and it sizzles immediately) put a large tablespoon or so of the batter carefully into the oil and lightly press flat. Add about 4 more tablespoons, being sure to leave enough space in between each for easy turning. Fry until golden, about 1 1/2 to 2 minutes on each side. Remove the fritters with a slotted spatula to a paper towel lined plate. Pat dry with another paper towel and cover to keep them warm. Repeat until all of the batter is cooked.

Yields:

20 servings

Thanks to:

Janet C. Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.

Lemon Curry Corn Fritters

“I placed an order a couple months ago and we just love all the seasonings we ordered! The most used is the arrowroot. It took our amazing beef stew and unbelievably raised it another notch!”

-Chris D.

Lemon Curry Corn Fritters


Yields: 20 servings

Ingredients:

  • For curry paste:

  • 4 Tbsp. Vietnamese Sweet Lemon Curry
  • 3 Tbsp. olive oil
  • 3 Tbsp. water
  • For fritters:

  • 1 x 16oz bag frozen corn kernels, thawed
  • 2 Tbsp. olive oil
  • 1 x shallot, diced
  • 8 x slices pancetta, diced
  • 1/2 cup flour
  • 2 Tbsp. soy sauce
  • 2 x eggs
  • 1/2 tsp. grey sea salt
  • 1/2 tsp. coarse ground pepper
  • 4 x scallions, cut into 1/8" rounds
  • vegetable oil for shallow frying

Directions:

In a small bowl, mix all the ingredients for the curry paste together until smooth and set aside.

Cook the whole corn kernels according to bag directions. Drain the water and set aside.

Coat a large saute pan with olive oil and heat over a medium-high heat. Add the corn, shallots and pancetta and saute for 4 to 5 minutes, stirring occasionally. Pancetta should be lightly cooked, but not crispy. Remove from the pan and set aside to cool. In a medium bowl, mix the flour, reserved curry paste, soy sauce, eggs and salt and pepper. Stir in the corn mixture and the scallions. If the batter is a little dry, add a touch of water until you get a smooth consistency.

In a large frying pan heat enough vegetable oil (about a 1/8-inch) for shallow frying, over medium-high heat. When the oil is hot, (the oil is ready when you drop in a tiny bit of batter and it sizzles immediately) put a large tablespoon or so of the batter carefully into the oil and lightly press flat. Add about 4 more tablespoons, being sure to leave enough space in between each for easy turning. Fry until golden, about 1 1/2 to 2 minutes on each side. Remove the fritters with a slotted spatula to a paper towel lined plate. Pat dry with another paper towel and cover to keep them warm. Repeat until all of the batter is cooked.

Yields:

20 servings

Thanks to:

Janet C. Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.