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Test Kitchen Approved

Lemon Curry Corn Fritters

Recipe By Janet C. Johnston, Savory Spice Shop founder

Recipe By Janet C. Johnston, Savory Spice Shop founder

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

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.

Ingredients

For curry paste:


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)

0.5 cups flour

2 Tbsp. soy sauce

0 cups 2 eggs



4 scallions, sliced

vegetable oil for frying

Savory Spice ingredients in this recipe

  • Coarse Black Malabar Pepper

    Malabar black peppercorns are named for the region from which they are harvested, the Malabar Coast of India. These peppercorns have a bold and wel...

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  • Vietnamese Sweet Lemon Curry

    The Vietnamese were introduced to curry by the people of India, and the influence of traditional yellow curry is apparent in this blend. However, b...

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  • Sel Marin de Guerande Grey Sea Salt

    The French are the first known to harvest sea salt; records age back to the 7th century and to this day they still hand harvest it in the same trad...

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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.