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Makes 18 fritters
Ingredients: |
| 1 tsp. |
Butter |
| ¼ cup |
Bacon, small diced |
| ½ ea. |
Leeks, white only, split, washed, diced |
| 1 ea. |
Small garlic clove, peeled, minced fine |
| ¼ cup |
white wine |
| 1 cup |
Cooked Lobster meat, cleaned, small diced |
| 1/3 cup |
Cooked Corn Kernels |
| ¼ bunch |
Small basil leaves roughly chopped |
| 2 ea. |
Whole eggs |
| ¼ tsp. |
Chili Paste (Sambal Olek best) |
| 1 ½ tsp. |
Baking Powder |
| 1/3 cup |
Flour |
| |
Kosher Salt and Freshly Ground Pepper to taste |
| |
1 Gallon Canola Oil for Frying - can be strained after and saved (refrigerated) |
| |
| Preparation: |
| 1. |
Prepare fryer with basket and thermometer to 350 degrees F.
|
| 2. |
In a medium non-reactive sauce pan melt butter and render bacon at medium heat.
|
| 3. |
Add leeks and garlic, sweat with no color until translucent, approx. 3 minutes.
|
| 4. |
Add wine simmer gently till mixture is almost dry, remove and cool.
|
| 5. |
Add remaining ingredients in order and let rest 30 minutes.
|
| 6. |
Form fritters in a heaping teaspoon and drop gently into fryer. Fry at 350 degrees F. till golden, approx. 1 ½ minutes.
|
| 7. |
Remove to absorbent paper and season with Kosher salt, liberally
|
| Optional: |
Top each fritter with a little piece of fresh honeycomb and a dab of Sambal.
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| |
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