Lobster Fritters

Lobster Fritters
by Chef Edward Brown, eightyone restaurant

View a print ready page. 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.

Zabar's Recommends: Delonghi Dual Zone Deep Fryer     Zabar's 8" Wide Chef Knife     Mauviel Copper and Stainless Steel Sauce Pan     Progressive Onion Dicer     Amco Stainless Steel Measuring Cups