These lobster corn fritters with fresh corn are so light, crispy, and delicious. Serve up southern corn fritters as a party appetizer, first course for a meal, or even as the entree for dinner.
😊 Why This Recipe Works
- The natural sweetness of fresh lobster perfectly complements the sweet corn flavor.
- Crispy southern corn fritters everyone will love whether you serve them up for a family dinner or for a dinner party.
- A lobster fritters recipe made with simple ingredients and easy to follow instructions.
🛒 Corn Fritters Ingredient Notes
An easy recipe made with relatively simple ingredients that you can find at your local grocery store or order easily online.
- Butter: Cooking the corn and green onions in butter makes it more flavorful.
- Green onions: For making lobster corn fritters you will use both the white and green part of the green onions.
- Corn: Use fresh corn trimmed from the cob for the best flavor.
- Lobster meat: Use fresh whole lobster cooked in your home using my Seafood Boil Seasoning Pack. Or you can use frozen lobster meat to save time.
- All-purpose flour: The flour binds the ingredients together in the batter.
- Baking powder: Gives the fritters a little bit of lift.
- Paprika: Adds a light peppery flavor.
- Old Bay Seasoning: This seasoniong blend is an easy way to flavor these homemade corn fritters.
- Eggs: Adds liquid to the batter and keeps the fritters from falling apart while cooking.
- Half-and-half: Works with the eggs to moisten the batter for a delicate texture in the finished lobster corn fritters.
See the recipe card for a complete list and quantities.
🔪 Step by Step How To Make Southern Corn Fritters
Here’s a preview of how to make lobster and corn fritters. For the full instructions, see the recipe card towards the bottom of the page.
- Melt the butter in a medium skillet over medium heat. When the melted butter is heated, add the green onions, and fresh corn to the pan. Saute for 3 minutes or until the corn is softened.
2. Stir in the cooked lobster meat and cook for 1 minute.
3. Mix together the flour, baking powder, paprika, Old Bay seasoning, and 1 teaspoon of salt in a mixing bowl.
4. Make a well in the center of the flour mixture and add the egg and half-and-half to the hole. Whisk together until the mixture is smooth. It will be like pancake batter. Stir in the corn and lobster mixture.
5. Heat 2 tablespoons of avocado oil to a large saute pan over medium-low heat. Drop a heaping spoon full (about two tablespoons) of batter into the pan. Cook for 2 to 3 minutes, check to be sure they are not getting too brown. Flip the fritter and cook on the other side for 2 to 3 minutes. You want them to be golden brown and firm when you push on them. When they’re ready, remove the pan and allow to drain on a paper towel. Repeat until all the fritters are cooked.
6. Top with green onions and a little lemon zest. Spread some aioli sauce on the plate for dipping.
⭐ Hint: For evenly sized and shaped southern corn fritters, use a 2 tablespoon cookie scoop to measure out the fritter batter and place them in the skillet.
🛒 Ingredient Notes Aioli Dipping Sauce
- Garlic: Chopped fresh garlic gives the best flavor.
- Saffron threads: This aromatic, pungent spice provides flavor and color to the aioli.
- Sriracha chili sauce: For just a touch of spice.
- Lemon juice: Only use fresh squeezed.
- Mayonnaise: It’s important to use a good quality mayo for aioli.
- Freshly cracked black pepper: Tastes the best.
- Salt: The ingredient that brings everything together.
🔪 Step by Step Instructions Spicy Aioli
This one-step aioli is so easy to make using a food processor!
1. Add the garlic, saffron, sriracha, lemon juice, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon fresh cracked pepper to a small food processor and process with the steel blade until smooth.
2. Process with the steel blade and puree until smooth. Then serve it up with lobster corn fritters.
✔️ Substitutions
Here are a few substitutions you can use to make when making these old-fashioned corn fritters with lobster.
- Lobster: You can also make these crab or shrimp corn fritters by swapping out the lobster with equal amounts of them.
- Fresh corn: Swap out with thawed out frozen corn or canned corn. Just be sure the corn is drained well to remove all the liquid.
💭 Tips for Making the Recipe
- Let the lobster corn fritter cook fully on one side before flipping it.
- Serve up with lemon wedges and green onions for garnish.
- Lobster corn fritters taste best when freshly cooked, so you should serve them immediately or keep them warm in a low oven until ready to serve.
Why are my corn fritters soggy?
The top two main culprits for soggy fritters are cold oil and not cooking long enough. Be sure to allow the oil to completely heat. You can test it by dropping just a tiny bit of the batter in the pan if it sizzles right away then it’s ready to start. Be sure to cook the fritters all the way through. They should feel firm to the touch and be golden brown after cooking.
Also, it can help to drain the fritters on a paper towel after cooking and serve right away so they are at their best.
Can you freeze cooked corn fritters?
Yes, you can freeze cooked lobster corn fritters. Be sure to store them in an airtight container and label them. They will last 1 month stored in the freezer.
Lobster Fritters
Ingredients
Fritters
- 4 tablespoons butter
- 3 green onions, white and green parts, chopped
- 1 cup fresh corn kernels, cut from the cob (or thawed frozen corn or drained canned corn)
- 12 ounces lobster meat, cut into 1/4 inch pieces (or equal amount of cooked crab or shrimp), cooked
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon salt
- 2 eggs, lightly beaten, large
- 1/2 cup half-and-half
- 2 tablespoons avocado oil
Aioli Sauce
- 2 teaspoons minced garlic, fresh
- 1/2 teaspoon saffron threads, specialty spice — substitute a pinch of turmeric for color if needed
- 2 teaspoons sriracha chili sauce
- 1 tablespoon squeezed lemon juice, fresh
- 2/3 cup mayonnaise
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon salt
Garnish
- 1 teaspoon lemon zest
- 2 green onions, chopped
Instructions
Make the Aioli Sauce
- Place the garlic, saffron, sriracha, lemon juice, mayonnaise, salt, and pepper into a small food processor.1 teaspoon salt, 2 teaspoons minced garlic, 1/2 teaspoon saffron threads, 2 teaspoons sriracha chili sauce, 1 tablespoon squeezed lemon juice, 2/3 cup mayonnaise, 1/4 teaspoon freshly cracked black pepper
- Process with the steel blade until smooth and creamy. Set aside.
Sauté the Filling
- Melt the butter in a medium skillet over medium heat.4 tablespoons butter
- Add the green onions and fresh corn. Sauté for 3 minutes, or until the corn is softened.3 green onions, 1 cup fresh corn kernels
- Stir in the cooked lobster meat and cook for 1 minute. Remove from heat and set aside.12 ounces lobster meat
Make the Batter
- In a large mixing bowl, combine the flour, baking powder, paprika, Old Bay Seasoning, and salt. Stir to mix.1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon paprika, 1 teaspoon Old Bay Seasoning, 1/2 teaspoon salt
- Make a well in the center of the flour mixture. Add the beaten eggs and half-and-half into the well.2 eggs, 1/2 cup half-and-half
- Whisk until smooth — the batter should look similar to pancake batter.
- Stir in the corn and lobster mixture until evenly combined.
Fry the Fritters
- Heat the avocado oil in a large skillet over medium-low heat. To test if it’s ready, drop a tiny bit of batter into the pan — if it sizzles right away, you’re good to go.2 tablespoons avocado oil
- Drop heaping scoops of batter into the pan, using about two tablespoons of batter per fritter. A cookie scoop works great here for even sizing.
- Cook for 2 to 3 minutes without touching them. You want a solid golden crust on the bottom before you flip.
- Flip each fritter and cook for another 2 to 3 minutes on the second side. They’re done when they’re golden brown and feel firm when you press lightly on the top.
- Transfer to a plate lined with paper towels to drain. Repeat with the remaining batter.
Serve
- Top the fritters with chopped green onions and lemon zest.2 green onions, 1 teaspoon lemon zest
- Spread aioli sauce on the plate for dipping, or serve it in a small bowl on the side.
Gina’s Notes and Tips
Substitutions
- Lobster: swap with an equal amount of cooked crab or shrimp
- Fresh corn: use thawed frozen corn or drained canned corn — just make sure it’s well drained so the batter doesn’t get watery
- Saffron: use a pinch of turmeric if you don’t have saffron on hand — it won’t taste the same but gives a similar golden color
Why Are My Fritters Soggy?
- The two most common culprits are oil that isn’t hot enough and fritters that aren’t cooked long enough. Always test the oil before you start, and don’t flip until the bottom is fully golden. Drain on paper towels right after cooking and serve immediately for the best texture.
Serving Tips
- These taste best fresh out of the pan. If you need to hold them, keep them warm in a low oven (around 200 degrees Fahrenheit) on a baking rack set over a sheet pan so they stay crispy.
Storage
- Store leftover fritters in an airtight container in the refrigerator for up to 3 days.
Freezing
- Cooked fritters can be frozen in an airtight container for up to 1 month. Label the container with the date.
Reheating
- Reheat in a skillet over medium heat or in the oven at 350 degrees Fahrenheit until warmed through and crispy again. Avoid the microwave — it makes them soggy.
