Lemon Curry Corn Fritters
- Level: Easy
- Yield: 20 fritters about 3 inches in diameter
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 286
- Total Fat
- 19
- Saturated Fat
- 5
- Carbohydrates
- 21
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 47
- Sodium
- 347
- Total: 55 min
- Prep: 25 min
- Cook: 30 min
Ingredients
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
Directions
- 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.