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Corn and Lobster Fritters

Corn and Lobster Fritters

Preparation Time: 20 minutes
Cook Time: 20 minutes
Serves: 4 people

There is something about the combination of sweet corn and buttery, fluffy lobster that evokes the feeling of being in New England in the summertime. These two choice ingredients stirred into a batter and fried until hot, crisp and golden brown, only further elevate the lobster and corn to star status! Remoulade is a creamy mayonnaise-based sauce invented in France. Similar to a tartar sauce, it sometimes contains pickles and fresh herbs. In this version, the addition of fresh chopped garlic and zing from freshly-squeezed lime juice make it an ideal sauce to balance out the richness of the hot crispy fritters. Basically, pair these two together and you got a side or appetizer worthy of lots of oooh and aaahs. This recipe is perfect for a starter, appetizer or side at a summer party, but take note, they will get eaten fast.

Ingredients

mayonnaise 1 cup mayonnaise
fresh lime zest 1 Tbsp. plus 1 tsp fresh lime zest
fresh lime juice 2 Tbsp. fresh lime juice
minced garlic 2 tsp. minced garlic
all-purpose flour 1 cup all-purpose flour
salt 3/4 tsp. salt
baking powder ½ tsp. baking powder
paprika ½ tsp. paprika
extra-large eggs separated 2 extra-large eggs separated
fresh or frozen corn, thawed 1 cup fresh or frozen corn, thawed
pre-cooked fresh lobster, tail, claws, and knuckle meat, chopped 1 cup (.43 lb = 1 cup) pre-cooked fresh lobster, tail, claws, and knuckle meat, chopped
Canola oil (for frying) As needed Canola oil (for frying)

Instructions

Recipe created by Vanessa Seder for Maine Lobster Now®
Step 1
Ingredients for the remoulade

For the remoulade: In a medium bowl, combine mayonnaise, lime juice, cayenne pepper, lime zest, and minced garlic and mix until smooth. Refrigerate until ready to use.


Step 2
Dry mix for the fritters

For Fritters: In a medium bowl, whisk together flour, salt, baking powder, and paprika.


Step 3
Mixing the fritter batter

In a separate medium bowl, beat the egg yolks, then stir in the corn and lobster. Add to the flour mixture and mix well.


Step 4
Dough with egg whites being added

Beat the egg whites until soft peaks form; then fold into the flour mixture. The dough may appear dry at first, but keep stirring until dough comes together.


Step 5
Frying the fritters

Meanwhile, fill a large pot with about 11/2-inches oil and heat to 370F. Drop the batter by heaping tablespoons into the oil in batches if necessary and fry until golden brown, about 3 to 5 minutes per batch. Drain on paper towels and sprinkle to taste with more salt. Serve immediately with remoulade sauce.