- Fritters:
- 1 tablespoon unsalted butter
- 1 small white onion, finely chopped
- 1 (11 ounce) can corn, drained, divided
- 1 (4.5 ounce) can chopped green chiles, drained
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 2/3 cup whole milk
- 2 large eggs
- 1 (6 ounce) can crab meat, drained
- 1/4 cup vegetable oil for frying, or as needed
- 1/4 cup chopped fresh parsley for garnish
- Lemon Aioli:
- 2/3 cup mayonnaise
- 1/2 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- In a medium 10-inch skillet over medium heat, melt butter. Cook until onion softens, 3 to 5 minutes, stirring occasionally. Remove from heat. Set aside 1 tablespoon corn for aioli. In the same skillet, combine remaining corn and chiles with cooked onions. Remove skillet from heat.
- In a medium mixing bowl, combine flour, baking powder, salt, and pepper. In a large bowl, whisk together milk and eggs. Gradually whisk flour mixture into milk mixture just until smooth. Stir in corn and chiles mixture and crabmeat. Cover and refrigerate 10 minutes.
- Meanwhile, make aioli by combining the mayonnaise, lemon juice, zest, garlic and reserved corn in a small mixing bowl. Chill until ready to serve.
- Remove the corn crab batter from the refrigerator. Add enough oil to skillet so it reaches about 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 7 mounds of batter by tablespoon into hot oil. Cook until golden brown, about 1 to 2 minutes per side. Transfer fritters to paper towels and repeat with remaining batter. Serve with lemon aioli. Sprinkle with chopped parsley.
03/27/2018
recipepes.com
Corn and Crab Fritters with Lemon Aioli, recipe
PT15M
PT1H
5
455 calories
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