Yields: 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
⅓ cup Cooked Corn Kernels
¼ bunch Small basil leaves roughly chopped
2 ea. Whole eggs
¼ tsp. Chili Paste (Sambal Olek best)
1½ tsp. Baking Powder
⅓ cup Flour
Kosher Salt and Freshly Ground Pepper to taste
1 Gallon Canola Oil for Frying - can be strained after and saved (refrigerated)
Procedure:
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.
Restaurant: Eightyone
Recipe Type: Authentic
Recipe Author: Chef Ed Brown
Chef's Background:
Original Photograph By: Chef Ed Brown/Zabar's
Photograph Retouched By: Recipe Spy
Recipe Source: http://zabars.typepad.com/recipes/chef-ed-brown/
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