Corn & Lobster Fritters | Dorothy Lane Market

Corn & Lobster Fritters

PREP TIME 10 mins
COOK TIME 15 mins
Chef Carrie Walters
  • POSTED Aug 12th, 2021
  • BY Chef Carrie Walters


  • 1 stick butter, divided
  • cups fresh corn kernels (about 2 ears)
  • 4 green onions, thinly sliced
  • 12 oz lobster meat, diced
  • 1 cup flour
  • 1 tsp of baking powder, paprika, and Old Bay Seasoning
  • Salt to taste
  • 2 eggs
  • ½ cup half & half
  • Remoulade sauce for serving


In a sauté pan, heat about 2 Tbsp of butter over medium heat. Briefly sauté the corn and green onions until softened, about 3 minutes. Stir in the lobster and turn off the heat.
In a wide, shallow bowl, mix the flour, baking powder, paprika, Old Bay, and salt to taste. Make a well and crack the eggs into it. Whisk with a fork and add the half and half. Mix all together until it resembles a thick pancake batter.
Fold in the corn and lobster mixture.
Heat a couple of tablespoons of the butter over medium-low heat. For each fritter, drop 2 Tbsp of batter into the hot butter and let cook for 2-3 minutes per side, or until gold brown.
Repeat process until all the fritters are cooked. These are delicious with remoulade sauce for dipping or a little Sriracha mayo!


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