August 18, 2010

Lobster and Corn Fritters

Last night was the perfect Maine summer evening; we had friends, sat on the deck, drank wine, and watched the sunset. After the sun dropped, it was a little chilly and buggy, so we went inside for a big home cooked meal. Nights like these will make it OK when the daytime temperatures begin to cool, I no longer consider shorts and bikinis as appropriate weather wear, and sleeping under a thick comforter is the norm.

As we enjoyed the weather and company, we chowed on these little baked corn and lobster fritters, made by M. from a recipe in Hannaford's Fresh magazine.

The fritters are baked, not fried, making them feasible for a weeknight dinner, and surely better for you. Served with a lemon aioli, you won't miss the fried taste at all.

Lobster and Corn Fritters with Lemon Aioli
From Fresh magazine

3 cloves garlic
1/2 cup mayonnaise
2 tsp. Dijon mustard
1 tsp. lemon zest
1 Tbsp. fresh lemon juice
1/4 tsp. fresh ground pepper

In a food processor, pulse garlic until finely minced. Add mayonnaise, mustard, lemon zest, lemon juice, and pepper. Pulse to combine until smooth. Transfer to a sealed container and refrigerate until ready to use.

1 medium sweet onion, diced (about 1 1/4 cups)
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. fresh ground pepper
2 eggs, beaten
1/4 cup milk
1/4 cup canola or corn oil
1 cup fresh, thawed or canned corn kernels
meat of one 1 lb. lobster, steamed and diced (about 1 1/2 cups)

Preheat oven to 375 degrees F. Spray 2 baking sheets with cooking spray and set aside. Spray a nonstick skillet with cooking spray and heat over medium-high heat. When pan is hot, add onions and saute until softened and starting to brown, about 4 minutes. Set aside to cool.

In a medium bowl, mix flour, baking powder, salt, and pepper. Set aside. In a large bowl, combine eggs, milk, and oil and whisk together lightly. Add reserved onions, corn, and lobster. Add dry ingredients and stir until just combined; be careful not to overmix.

Drop heaping tablespoons of the dough onto the prepared baking sheet, 2 inches apart; there should be 22 to 24 fritters. Bake for 12 to 14 minutes or until a toothpick inserted into the center of a fritter comes out clean.

Preheat the broiler during the last 5 minutes of baking time. Place fritters under broiler for about one minute, until lightly browned. Serve warm with aioli dipping sauce. Top with lemon wedges if desired.