Lobster Corn Fritters
Dip
1 cup plain yogurt
1/2 cup chopped fresh cilantro
1 teaspoon grated lemon peel
1/2 garlic clove, minced
1/8 teaspoon dried crushed red pepper
Fritters
3/4 cups flour
3/4 cup corn starch
3/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
12 ounces lobster meat, drained
1/2 cup frozen corn kernels, thawed
2 green onions, minced
1 large egg, beaten to blend
3/4 cup (about) buttermilk
1 cup vegetable oil (for frying)
dip: Mix all ingredients in small bowl to blend. Season with salt and pepper. Cover and refrigerate until flavors blend, at least 1 hour or overnight.
fritters:
Whisk flour, corn starch, salt, baking soda and cayenne pepper in medium bowl to blend. Mix in drained clams, corn, green onions and egg. Stir in 1/2 cup buttermilk. Mix in enough remaining buttermilk to form stiff batter (do not overmix).
Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350 degrees F over medium heat. Working in batches, drop batter by heaping teaspoonfuls into oil. Cook until fritters are golden brown, turning once, about 2 1/2 minutes.
Using slotted spoon, transfer to rack to drain. Serve hot, passing cilantro dip separately.
Yield: 12 servings.
Tags: corn fritters, lobster meat
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