Skip to content
Caesar Seasoning Is Perfect For Spring | Free Shipping On Orders $59+
Caesar Seasoning Is Perfect For Spring | Free Shipping On Orders $59+

Test Kitchen Approved

Lemon Curry Corn Fritters

Lemon Curry Corn Fritters

Lemon Curry Corn Fritters

Recipe By Janet C. Johnston, Savory Spice Shop founder

Yields

4 servings

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.

Serving Suggestions

Serve with a dollop of yogurt or sour cream and fresh chopped scallions or chives. Lovely with a squeeze of fresh lime juice.

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

Savory Spice ingredients in this recipe

  • Vietnamese Sweet Lemon Curry

    The Vietnamese were introduced to curry by the people of India, and the influence of traditional yellow curry is apparent in this blend. However, b...

    View full details
  • Sel Marin de Guerande Grey Sea Salt

    Sel Marin de Guerande, or French grey sea salt, is acclaimed by top chefs for its high mineral content & full flavor. This grey sea salt is an ...

    View full details
  • Coarse Black Malabar Pepper

    This Coarse Black Malabar Pepper makes a hearty peppery seasoning for a variety of savory meals. These coarsely ground black peppercorns have a bol...

    View full details

Directions

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.