Seafood and Fresh Corn Fritters
Summer is but fleeting. Picking up the shreds of a busy week, I offer you a seafood and fresh corn fritter. It is inspired by these Korean pancakes. However, it is probably more of a corn cake rather than a fritter.
You can use any fish or seafood of your choice. In this recipe I use a combination of calamari and shrimp.
My Seafood and Fresh Corn Fritter Story
Some people like their desserts, I think over the years I have pretty much picked my fried goodies over desserts. I am warming up to the air fryer however. This recipe is an example. The air fryer version is gently crisp. It saves loads of oil and time. In short, just a win win.
Garden Fresh Herbs and Corn
The herbs in my garden get put to good use in making this fritter. It features cilantro and lots of fresh thyme. The best part is that everything gets tossed into the food processor and pulsed to a coarse texture. Garlic, ginger, shallots, herbs, corn and the seafood and spices. This results in a semi-chunky texture. So for binding the fritter I use chickpea flour, cornstarch and eggs. So it is gluten-free if that is useful to you.
Condiments matter!
When I am in a rush, I use store made Sweet Chili Sauce for serving. However, any dunking and dipping sauce from aioli to green chutney is a good idea. To get good results with air-fryer it takes a bit of practice. If you are feeling indulgent this recipe can be happily pan fried. In fact, that is how I do it when I feel indulgent.
Corn is definitely around in abundance. An easy way to use it is this spiced Indian corn on the cob.
This fritter also tastes good without the seafood. Just add more bell peppers.
A delightful seafood and corn fritter, laced with lots of fresh herbs. Perfect, to eat with friends over your favorite movie.
Ingredients
- 1 and 1/2 cups of fresh corn kernels
- 1/4-pound shrimp shelled and de-veined.
- 1/4-pound calamari rings
- 1 teaspoon red cayenne pepper
- 1 teaspoon whole cumin seeds
- Salt to taste
- 1/2 cup chopped cilantro.
- 2 tablespoon minced thyme
- 1 small onion quartered and finely chopped.
- 1 tablespoon minced ginger
- 2 cloves of garlic, minced.
- 1 red bell pepper, cut into small pieces.
- 2 eggs beaten.
- 1/2 cup cornstarch
- 3/4 cup chickpea flour or besan
- Oil for spraying
Instructions
- In the bowl of a food processor add in the fresh corn kernels, shrimp, calamari, cayenne pepper, cumin seeds, salt and pulse a few times until the mixture is a loose paste like texture.
- Place into a large bowl and mix in the cilantro, thyme, ginger, garlic and red bell pepper and mix loosely.
- Stir in the eggs, cornstarch and chickpea flour and mix well.
- Shape into small 2 inch cakes and place on a plate or sheet pan and chill for about 10 minutes or up to an hour if time permits.
- Pre-heat the air fryer to 375 degrees. Spray the fritters with cooking spray or oil. Place on the air fryer basket and cook for 10 minutes, turn and cook for 7 minutes and serve.