Lemon Curry Corn Fritters Recipe
4 to 6 servings
For curry paste:
- 4 Tbsp. Vietnamese Sweet Lemon Curry
- 3 Tbsp. olive oil
- 3 Tbsp. water
- 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. Sel Marin de Guerande Grey Sea Salt
- 1/2 tsp. Coarse Black Malabar Pepper
- 4 scallions, sliced
- vegetable oil for frying
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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.
Serve with a dollop of yogurt or sour cream and fresh chopped scallions or chives. Lovely with a squeeze of fresh lime juice.
Janet C. Johnston, Savory Spice Shop founder