American

Crab and corn fritters for your last-minute gathering

Name: Crab and corn fritters for your last-minute gathering
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 40-45
Cuisine: /american
Ingredients: 3 tbs extra virgin olive oil; 20 g unsalted butter; 1–2 large sweetcorn, kernels stripped, to give about 400 g (2 cups); 1 tsp dried chilli flakes; 3 spring onions, sliced; 250g cooked crab meat, picked over to remove any shell; 30g (3/4 cup) chopped coriander; 75g plain flour; 40g fine polenta; 1 tsp baking powder; 185ml (3/4 cup) buttermilk; 2 eggs, separated; 1 litre vegetable oil; hot sauce, to serve; lime cheeks, to serve

1 rating

20m

30m

40-45

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by Kate Gibbs

delicious. team

Dec 22, 2015

Easy and impressive snacks to serve at your next gathering. Recipe from Margaret and Me (Murdoch Books, $39.99).

3 tbs extra virgin olive oil
20 g unsalted butter
1–2 large sweetcorn, kernels stripped, to give about 400 g (2 cups)
1 tsp dried chilli flakes
3 spring onions, sliced
250g cooked crab meat, picked over to remove any shell
30g (3/4 cup) chopped coriander
75g plain flour
40g fine polenta
1 tsp baking powder
185ml (3/4 cup) buttermilk
2 eggs, separated
1 litre vegetable oil
hot sauce, to serve
lime cheeks, to serve

Method

1.

Heat the oil and butter in a saucepan over medium heat, add the corn kernels, chilli flakes and spring onion and sauté for 3–4 minutes, or until tender. Season with salt and pepper to taste and transfer to a bowl to cool to room temperature.
2.

When the corn mixture is cool, add the crab meat, coriander, flour, polenta, baking powder, buttermilk and egg yolks, and fold together until well combined.
3.

Whisk the egg whites with a pinch of sea salt until firm peaks form, then take a large spoonful and fold it into the corn mixture. Fold in the remaining egg white.
4.

Heat the oil in a wok or small saucepan. Working in batches of three or four, slide heaped teaspoons of the corn mixture carefully into the hot oil, turning with tongs to cook on all sides. They will puff and turn golden when cooked. Transfer to a plate lined with paper towel.
5.

Season with sea salt and serve immediately with hot sauce and lime cheeks.