Lobster Corn Fritters with Tarragon Aioli Recipe
Crispy lobster corn fritters served with a tangy lemony tarragon aioli. This delightful summer appetizer features fresh corn kernels, tender lobster meat, and a perfectly seasoned dipping sauce, making it ideal for gatherings or a special treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
For the Tarragon Aioli
- ⅓ cup tarragon leaves, loosely packed
- 1 small clove garlic, grated or finely minced
- ½ lemon, juiced
- ½ cup mayonnaise
- Salt and pepper to taste
For the Fritters
- ¾ cup all-purpose flour
- ¼ cup corn starch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup buttermilk
- 1 large egg
- 1 packed cup lobster meat (claws and tail), coarsely chopped
- 1 ear of corn, kernels removed from the cob
- 2 tablespoons minced chives
- Vegetable oil for frying
- Salt for sprinkling
- Lemon wedges for serving
Instructions
- Make the Aioli: Combine the tarragon leaves, grated garlic, lemon juice, and mayonnaise in a food processor. Blend until the tarragon is completely broken down and the mixture turns a pale green color. Season with salt and pepper to taste, then set aside.
- Prepare the Fritter Batter: In a bowl, whisk together the all-purpose flour, corn starch, baking powder, baking soda, and kosher salt. Add the buttermilk and egg, then whisk until just combined, taking care not to overmix. Gently fold in the chopped lobster meat, fresh corn kernels, and minced chives. Set the batter aside.
- Heat the Oil: Pour 1 to 2 inches of vegetable oil into a large saucepan with high sides, and heat over medium heat. Test the oil temperature by dropping a small piece of batter into the hot oil. It should sizzle gently and not fry too vigorously or sink to the bottom immediately.
- Fry the Fritters: Carefully drop 4 to 5 generous spoonfuls of batter into the hot oil at once. Fry the fritters, turning once, until both sides are golden brown and crisp, about 2 to 3 minutes per side. Remove the fritters with a slotted spoon and drain on paper towels. Immediately sprinkle with a little salt. Repeat the frying process with the remaining batter, ensuring not to overcrowd the pan to maintain the oil temperature.
- Serve: Serve the lobster corn fritters immediately with the prepared tarragon aioli and lemon wedges on the side for squeezing over.
Notes
- Avoid overmixing the batter to keep the fritters light and tender.
- Ensure the oil is hot enough before frying; if too cool, the fritters will absorb excess oil and become soggy.
- Do not overcrowd the pan while frying to maintain consistent oil temperature and even cooking.
- The tarragon aioli can be prepared a day in advance and refrigerated to save time.
