Lemon Curry Corn Fritters Recipe

Name: Lemon Curry Corn Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons mild yellow curry powder; 1 lemon, zested; 1 tablespoon sugar; 3 tablespoons olive oil; 3 tablespoons water; Pinch salt; 1 (16-ounce) bag frozen whole corn kernels, thawed; 2 tablespoons olive oil; 1 shallot, diced; 8 slices pancetta, diced; 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

Servings: persons

3 tablespoons mild yellow curry powder
1 lemon, zested
1 tablespoon sugar
3 tablespoons olive oil
3 tablespoons water
Pinch salt
1 (16-ounce) bag frozen whole corn kernels, thawed
2 tablespoons olive oil
1 shallot, diced
8 slices pancetta, diced
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

1
In a small bowl, mix all the ingredients for the curry paste together until smooth and set aside.
2
Cook the whole corn kernels according to bag directions.
3
Drain the water and set aside.
4
Coat a large saute pan with olive oil and heat over a medium-high heat.
5
Add the corn, shallots and pancetta and saute for 4 to 5 minutes, stirring occasionally.
6
Pancetta should be lightly cooked, but not crispy.
7
Remove from the pan and set aside to cool.
8
In a medium bowl, mix the flour, reserved curry paste, soy sauce, eggs and salt and pepper.
9
Stir in the corn mixture and the scallions.
10
If the batter is a little dry, add a touch of water until you get a smooth consistency.
11
In a large frying pan heat enough vegetable oil (about a 1/8-inch) for shallow frying, over medium-high heat.
12
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.
13
Add about 4 more tablespoons, being sure to leave enough space in between each for easy turning.
14
Fry until golden, about 1 1/2 to 2 minutes on each side.
15
Remove the fritters with a slotted spatula to a paper towel lined plate.
16
Pat dry with another paper towel and cover to keep them warm.
17
Repeat until all of the batter is cooked.
18
Arrange the fritters on a serving platter and serve.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 tablespoons mild yellow curry powder, 1 lemon, zested, 1 tablespoon sugar, 3 tablespoons olive oil, and more.

Yes, Lemon Curry Corn Fritters falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Curry Corn Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions