Lobster Fritters

Sweet corn and lobster make winning combination in this easy corn fritter recipe. Serve them up with a spicy aioli as an appetizer or main course.

Course Appetizer

Cuisine American, Southern

Keyword corn fritters, lobster, spicy

Prep Time 15

Cook Time 10

Total Time 25

Servings 2 fritters

Calories 412

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

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

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.

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

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.

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.

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.

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

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.

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.

Store leftover fritters in an airtight container in the refrigerator for up to 3 days.

Cooked fritters can be frozen in an airtight container for up to 1 month. Label the container with the date.

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.