Name: Lemon Curry Corn Fritters
Yield: 4 servings
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); 1/2 cup all-purpose flour; 2 Tbsp. soy sauce; 2 eggs; 4 scallions, sliced; Vegetable oil, for frying

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Lemon Curry Corn Fritters

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.

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Serves 4 servings

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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 all-purpose flour 2 Tbsp. soy sauce 2 eggs

1/2 tsp. Sel Marin de Guerande Grey Sea Salt

1/2 tsp. Coarse Black Malabar Pepper

4 scallions, sliced Vegetable oil, for frying

Directions

Step 1 For curry paste: Mix all the ingredients together until smooth and set aside.

Step 2 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.

Step 3 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.