Lentil & Corn Fritters (plus Lentils & Couscous)

I got the idea to make lentil fritters, and invented the fritter recipe using masarepa
(my other favorite grain product).  If you have leftover lentils, these are very easy and quick to make.  If not, you should make this first recipe and have it for dinner with rice or couscous.  The next day, you can make the fritters with the leftovers.

Ingredients for the fritters:

1 1/2 cups leftover lentils (from above recipe, or any well-cooked red lentils)
1 cups frozen corn kernels (no need to defrost)
3 scallions, sliced
3 tablespoons chopped cilantro
1 cup masarepa

Sea salt
1 cup hot water
Canola oil or olive oil for cooking
Lime wedges for serving

In a large bowl, mix the leftover lentils, corn, scallions, cilantro, masarepa, and a pinch or two of salt.  Add the hot water and stir to combine.  Let sit for five minutes.

Meanwhile, heat about 1/8 inch of oil in a heavy skillet over medium-high heat.  When the oil is hot enough, a droplet of water should bounce and skitter across the skillet.

Using your hands, make balls of dough a little larger than golf balls and flatten them slightly to form patties.  Fry until golden brown on both sides, about 3 minutes per side.  Be gentle when you flip them–you’ll lose a few pieces of corn, but that’s okay.

Drain on paper towels.  Serve hot, with sea salt sprinkled on top and lime wedges for squeezing over.

Extra uncooked fritter mixture can be kept for up to three days in the refrigerator.