Lemon Curry Corn Fritters

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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