Corn & Langoustine Fritters - CD Recipes - CookingDistrict.com
Cooking District Recipes

Corn & Langoustine Fritters

Photo by sleepyneko
Categories: Fish, Seafood
Yield:
450
Photo by sleepyneko
Step 1
4 lb Corn-niblets, frozen • coarse chopped
Defrost corn completely, squeeze liquid out and pulse in Robot Coupe.
Step 2
20 Eggs
2 cups Lemon juice • freshly squeezed
Pour lemon juice, eggs and corn from step 1 into mixer and combine.
Step 3
3.5 tbsp Garlic, fresh • minced
4 cups Parmesan • grated
1 bunch Parsley, fresh • chopped
4 cups Red Bell Pepper • small dice
4 cups Scallion • diced
5 bunch Cilantro, fresh • chopped
6 lb Langoustines • squeezed and chopped
2 lb Pepper Jack Cheese • grated
2.5 tsp Cayenne • ground
6.5 tbsp Baking Powder
Add vegetables, seafood, cheese, spices and baking powder. Mix well.
Step 4
10 oz Flour
Whole Milk • as needed
Add flour in stages to obtain fritter batter consistency. Use milk to thin if necessary.
Step 5
Use eyeball scoop as portion and deep fry to golden brown
Step 6
Pack on sheet pans with parchment paper and freezer dots!
Notes

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