These easy little fritters make a great appetizer, or serve them with a plate of greens and rice for an Asian-inspired meal.



Ingredients

  • For curry paste:

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

  • 1 (16 oz.) bag frozen corn kernels, thawed
  • 2 Tbsp. olive oil
  • 1 shallot, diced
  • 4 oz. pancetta, diced (about 8 slices)
  • 1/2 cup flour
  • 2 Tbsp. soy sauce
  • 0 cup 2 eggs
  • 1/2 tsp. grey sea salt
  • 1/2 tsp. coarse ground black pepper
  • 4 scallions, sliced
  • vegetable oil for frying

Directions

For curry paste: Mix all the ingredients together until smooth and set aside.

For fritters: Cook corn according to bag directions. Drain and set aside. Coat a large saute pan with olive oil and heat over medium-high. Add corn, shallots and pancetta and saute for 4 to 5 min., stirring occasionally. Pancetta should be lightly cooked, but not crispy. Remove from pan and set aside to cool. In a medium bowl, combine flour, reserved curry paste, soy sauce, eggs, salt and pepper. Stir in corn mixture and scallions. If 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 for shallow frying (about 1/8 inch deep) over medium-high heat. When oil is hot, (oil is ready when you drop in a bit of batter and it sizzles immediately) put a large tablespoon or so of the batter carefully into the oil and lightly press flat with a spatula. Add about 4 more tablespoon size drops to the pan, being sure to leave enough space in between each for easy turning. Fry until golden, about 2 min. per side. Transfer 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.

Serving Suggestions

Serve with a dollop of yogurt or sour cream and fresh chopped scallions or chives. Lovely with a squeeze of fresh lime juice.

Yields

4 to 6 servings

Thanks To

Janet C. Johnston, Savory Spice Shop founder

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Savory Spice Shop Ingredients
Vietnamese Sweet Lemon Curry 2 oz bag $5.30
Sea Salt, Grey, Sel Marin de Guerande 2 floz bottle $4.20
Pepper, Black, Malabar: Coarse 1 oz bag $2.00
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