I have had a lot of fun experimenting with lentils these past few weeks. And my lentil infatuation is just as strong as it has always been. Though I am looking at them in a whole new light.
Next up is my freestyle entry for the Canadian Lentil contest with the deadline for entries just under 24 hours from tonight.
*Update: I am very pleased to announce my recipe for Red Lentil Bacon Corn Fritters was the runner up in the Canadian Lentils Recipe Revolution contest! *
My recipe choices have been quite the discussion during morning coffee at work with my bosses, everyone has made suggestions as to what I should make next. I forsee a lentil feast at our next managers dinner.
- ¾ cup of red lentil flour (directions for making the lentil flour can be found in my previous post for Lentil Coconut Shrimp Tacos)
- 1 tablespoon of all purpose flour
- 2 tablespoons of cornmeal
- 1 tablespoon sugar
- 1½ teaspoon of baking powder
- ¼ teaspoon cayenne
- ½ cup of milk
- 1 large egg
- 1 can of corn kernels
- strips of bacon, chopped and fried
- Vegetable oil, for frying
- In a large bowl, stir together flours, cornmeal, sugar, baking powder and cayenne.
- Add milk and egg to flour mixture and stir together to create a batter.
- Add corn and bacon and fold to combine.
- Let rest for 5 minutes.
- Heat 4 inches oil in a large heavy-bottomed pot over high heat until a deep-fry thermometer reaches 375 degrees.
- Working in batches, using two spoons, drop batter by the tablespoon into the oil.
- Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees.
- Transfer fritters to a paper-towel-lined baking sheet.
- Season to taste with salt.
Add milk and egg to flour mixture and stir together to create a batter. Add corn and bacon and fold to combine. Let rest for 5 minutes.
I served them with maple syrup. Depending on your mood and menu you could serve them with a variety of sauces or dips.
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