curry corn fritters

when i started living independently, i wanted a spice rack. it wasn’t because i aspired to be a great cook or even that i planned cook a lot — i somehow associated it as a sign of being settled and perhaps having more room – spice racks take up space!

i have since realized a decent kitchen and own a spice rack but it didn’t bring me the “i have arrived” feeling. instead, it felt like it just takes up room … probably because i only use the same 3 spices. when i started cooking with recipes last year and i learned to use a few more spices but a lot of times, recipes call for fresh herbs instead of the dried spices so still the spices are pushed to the wayside.

so here is the perfect show for me. food network’s new spice & easy is hosted by a spice shop owner. who better to teach us how to make fun flavor recipes with spices than a spice expert? this curry corn fritter has a collection of flavors – curry, lemon, shallot and soy sauce. it is awesome!

Ingredients

For curry paste

  • 2 tablespoons mild yellow curry powder
  • 1 lemon, zested
  • 1 teaspoon sugar
  • 1-1/2 tablespoons extra virgin olive oil
  • 1-1/2 tablespoons water
  • Pinch salt

For corn mixture

  • 1 (16-ounce) bag frozen whole corn kernels, thawed
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, diced

For fritters

  • 1/4 cup all-purpose wheat flour
  • 1 tablespoon soy sauce
  • 1 egg
  • pinch sea salt
  • 1/4 teaspoon ground black pepper
  • 2 scallions, cut into 1/8-inch rounds

Preparation

Preheat oven 350 degrees F. Line a baking pan with parchment paper.

In a small bowl, mix all the ingredients for the curry paste together until smooth and set aside.

Cook the whole corn kernels according to bag directions. Drain the water and set aside.

Coat a large saute pan with olive oil and heat over a medium-high heat. Add the corn and shallots. Saute for 4 to 5 minutes, stirring occasionally. Remove from the pan and set aside to cool. In a medium bowl, mix the flour, reserved curry paste, soy sauce, egg and salt and pepper. Stir in the corn mixture and the scallions. If the batter is a little dry, add a touch of water until you get a smooth consistency.

Scoop a large tablespoon or so of the batter on the baking pan and lightly press flat. Bake for 20 minutes or until golden brown.

Arrange the fritters on a serving platter and serve.

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original recipe from Spice & Easy: Lemon Curry Corn Fritters

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