This is a great way to use ingredients you’ve had lying around in your kitchen to make a very sweet and savory appetizer with only a little heat from cayenne and ultimately cut with the acidity of quick pickles! —Chef Mac Arrington
For the Main Event
Frozen Maine lobster tails, thawed, de-shelled, diced: 2
Corn on the cob: 1
All-purpose flour: 1/3 cup
Egg, beaten: 1
Cucumber, thinly sliced: ½
50/50 salt/sugar: as needed
Salt & cayenne pepper: 1 tsp.
Canola oil for frying: as needed ~2-3 cups
For the Main Event
Add oil into a large pot for deep frying. Heat the oil up to 340 degrees F.
In a small bowl, toss cucumber slices with a pinch or two of salt and sugar and let sit for 15 minutes to make quick pickles.
Remove the kernels from the cob.
Pat diced lobster tails dry and add with corn in a large bowl. Season the mixture with a sprinkle of cayenne pepper and freshly ground black pepper. Add in flour and toss until everything is fully coated.
Add in egg and fold a few times. It is ok for the mix to be a little lumpy. You want this batter to be thick enough to hold everything together. Add more flour if needed.
Using a large spoon or ice cream scoop, carefully add balls of the Maine lobster corn mixture into the oil for frying. Make sure to try and keep the shape as they transfer off the spoon. A good tip is to dip the spoon or ice cream scoop in the oil before scooping the mix. Fry until golden brown, this should take about 4 -5 minutes.
Transfer from the hot oil using a slotted spoon and place on a wire rack or paper towels to remove any excess oil. The key is to season with salt immediately after they are out of the oil.
Once you have finished frying, turn off the oil and let it cool fully before disposing of it.
Using a skewer, spear a cucumber slice and a fritter for the perfect appetizer for your holiday party!