Lemon Curry Corn Fritters

Hey y’all! Okay so for years I’ve had a category on my blog called Playing With My Food and with that, I’ve occasionally shared some recipes of my favorites. So in an effort to get a little more serious about my blogging (for me, that means getting some more regular content beyond ‘week in pictures’ posts and back to near-daily blogging like I did 4-5 years ago on here) and hopefully interacting a bit more with folks about topics completely unrelated to my uterus. Woo hoo!

I’ve been a recipe collector since high school – no, seriously! My mom had two cookbooks that I referred to when playing around in the kitchen on occasion – the super-1980’s Good Housekeeping and Sunset cookbooks, the former being the kind with a whole photo album of all the recipes upfront which to me was about as cool as thumbing through the new Sears catalog as a kid. I didn’t cook a LOT, but I do remember learning how to make my favorite German Pancakes from the Sunset book and then trying out omelettes from the GH one. When I was in college, my mom bought me my own copy…and I still have it to this day. Ironically, I don’t use it for the recipes inside as much as for the “cheat sheet” notes on the inside cover jotted down early on that for some reason, two decades plus later, I am still occasionally referring to (please don’t ask me why I still can’t remember how to boil an egg without looking it up!). But it’s got sentimental value now, and hey, how else are you going to remember how to make a variety of jello mold items, hahahahaha….

So with that, I’m going to start sharing some of my favorites with a picture of it as well.  My husband and I both abhor the recipe blog posts that have umpteen step-by-step photos and the entire life history before they show the recipe (it’s like, get to the fucking recipe or at least have a way to click to get to it pronto! Or – gasp! – do that crap AFTER you show the recipe!). With me, you just get the recipe and, if deemed necessary, where/how I source the ingredients.

Um, well, except for THIS first post. Yikes! I just didn’t want to do an introduction then a separate post with the recipe, okayyyy?  Seriously though, this first recipe is the go-to vegetarian item around the house that we always seem to have all the ingredients for or can easily sub in something similar, is super easy to add meat to, and disappears QUICK as it’s soooo delish. No idea where I found the recipe, but have been making it for 5 or 6 years and it’s definitely in the Top Ten…

LEMON CURRY CORN FRITTERS

  • Paste:
    • 3 T curry powder (bulk aisle is SO much cheaper!)
    • 1 organic lemon, zested (or 1 t dried zest)
    • 1 T organic sugar (again, go to the bulk aisle)
    • 3 T organic olive oil (grapeseed is nice as well – buy in glass jar or if possible, refill a bottle in your grocer’s bulk aisle)
    • 3 T water
    • Pinch salt
  • 12-16 oz organic corn (bag of frozen works fine)
  • 1 organic shallot, minced (or the equivalent amount in onion)
  • OPTIONAL: 8 slices of diced pancetta, bacon, or similar
  • Organic olive or grapeseed oil for frying (we use rendered lard)
  • 1/2 c organic all-purpose flour
  • 2 T organic tamari (or soy sauce)
  • 2 organic &/or local eggs (we use eggs from our free ranging ducks)
  • 1/2 t salt
  • 1/2 t pepper
  • 4 organic scallions, sliced thinly (or chives – we grow both in a pot on the back porch as they can regrow over and over and over for many years!)

Mix paste items and set aside. Saute corn and shallots (+ pancetta/bacon if you want meat) in oil 4-5 minutes, stirring occasionally, then take off the stove and let cool.

Combine rest of ingredients, mix paste in well, and fry tablespoons of batter, pressed flat, in oil, 2-3 minutes on each side depending on how hot your stove is and how big the fritters are.

Should make about 20 small fritters or 8-10 larger ones. Really good with some type of creamy dipping sauce (or if you’re like me -mayo) atop of a bed of fresh picked greens. Yum.

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