Lemon Curry Corn Fritters

Total Time:
55 min
25 min
30 min

20 fritters about 3 inches in diameter

  • Curry paste:
  • 3 tablespoons mild yellow curry powder
  • 1 lemon, zested
  • 1 tablespoon sugar
  • 3 tablespoons olive oil
  • 3 tablespoons water
  • Pinch salt
  • Corn mixture:
  • 1 (16-ounce) bag frozen whole corn kernels, thawed
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 8 slices pancetta, diced
  • Fritters:
  • 1/2 cup all-purpose flour
  • 2 tablespoons soy sauce
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 scallions, cut into 1/8-inch rounds
  • Vegetable oil, for shallow frying
Watch how to make this recipe.
  • 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.

  • Arrange the fritters on a serving platter and serve.

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    This recipe is featured in:

    Everyday Celebrations