Corn-And-Crab Fritters | ColinCowie.com

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Fritters were always a big part of the cuisine in my native South Africa. As a kid, I remember we had all kinds—pumpkin fritters, banana fritters with brown sugar for dessert, and of course these corn-and-crab delights. They are unbelievably delicious, and can be prepared in advance and warmed up just before serving.

The lemon mayonnaise, which can also be prepared in advance, provides just the right element of flavor and texture contrast; for a different accompaniment, try the Garlic Aïoli.

Ingredients

2 ears yellow sweet corn (or 1 cup frozen kernels, thawed)
1 tablespoon unsalted butter
1 medium yellow onion, finely chopped (about 1/2 cup)
1 cup flour, sifted
1 teaspoon baking powder
2/3 cup whole milk
1 pound fresh lump jumbo crabmeat, picked over to make sure no fragments of shell remain
2 large eggs
1/8 teaspoon cayenne pepper
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for pan-frying (about 1 cup)
Lemon Mayonnaise (recipe follows)

Instructions

1. Cut the kernels off the ears of corn using a sharp kitchen knife.

2. Place the butter in a medium saucepan over medium-low heat. Add the onion and corn and cook, stirring occasionally, for 10 to 15 minutes, until the onion is soft. Remove from the heat and set aside to cool.

3. To prepare the dough, combine the flour and baking powder in a large mixing bowl. Add the milk slowly while stirring with a whisk; mix until smooth. Add the corn-onion mixture and the crab, and mix well. Add the eggs, cayenne pepper, salt, and black pepper, and continue mixing until all the ingredients are well incorporated. Cover the bowl with plastic wrap and refrigerate for 30 minutes, allowing the dough to set.

4. In a deep pan or cast-iron pot over medium flame, heat 1/4 inch of oil until it just begins to smoke. While the oil is heating up, scoop up a tablespoon at a time of the dough and form flat patties. (They may be somewhat amorphous, but they will firm up when fried.) Using a large slotted spoon or spatula, slide the patties into the oil, one at a time. Fry until golden brown, about 1 minute per side. Drain the fritters on paper towels, and serve with lemon mayonnaise or garlic aïoli.

Note: If you’re frying the fritters in advance, set them aside after draining, then reheat them in the microwave on high for 25 to 40 seconds or in a 350°F. oven for 5 to 10 minutes.

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Ingredients

Instructions

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