Lobster-Corn Fritters

Lobster-Corn Fritters
Lobster-Corn Fritters

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • One

    1 1/2-pound lobster, steamed and claw/body meat finely chopped

  • 1/2

    cup basil leaves

  • 1/2

    cup mayonnaise

  • Salt

  • Freshly ground pepper

  • 1

    cup all-purpose flour

  • 1/2

    teaspoon baking powder

  • 1/2

    teaspoon baking soda

  • 3/4

    cup buttermilk

  • 1

    large egg, separated

  • 1

    ear of corn, kernels cut from the cob

  • 2

    tablespoons minced chives

  • 1

    tablespoon unsalted butter, melted

  • Vegetable oil, for frying

  • Lemon wedges, for serving

Directions

In a small food processor, whip basil with mayonnaise and season with salt and pepper. Transfer to a bowl and refrigerate. In a large bowl, whisk together the flour, baking powder, baking soda and 1/2 teaspoon of salt. In a small bowl, whisk the buttermilk with the egg yolk. Make a well in the center of the dry ingredients and add the buttermilk mixture. Stir lightly, then fold in the lobster, corn, chives and melted butter. In a medium bowl, whisk the egg white to soft peaks and fold it into the batter. Preheat the oven to 250°. In a large saucepan, heat 1 1/2 inches of oil to 325°. Drop four to five tablespoon-size dollops of batter into the hot oil and fry, turning once, until golden brown, about 2 minutes. With a slotted spoon, transfer the fritters to paper towels to drain; season with salt. Transfer the fritters to a baking sheet and keep warm in the oven while you fry the rest. Serve right away, with the basil mayonnaise and lemon wedges.

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