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
Aioli
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.
Fritters
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.
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
Aioli
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.
Fritters
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.