Everyone loves a good fritter… they are perfect for a midweek meal, pack lunch or picnic snack. These light, fluffy and fragrant fritters crab and corn fritters combine creamy delicate crab and sweet bursts of corn. Top with an egg for breakfast or lemon mayo for a meal.
Here we’ve served it simply with a spicy mayonnaise but it works well with a tomato salsa or fresh herb salad.
Crab and Corn Fritters
2 cups corn kernels (from about 2 large cobs)
1 small brown onion, finely chopped
1 long red chilli, seeded and thinly sliced
1 garlic clove, crushed
220 grams crabmeat (you can either buy crab meat or buy a crab and pick it yourself)
1 cup coarsely chopped mint
½ cup plain flour
30 grams polenta
1 teaspoon baking powder
zest of 2 lemons
2 eggs, separated
vegetable oil (for frying)
In large saucepan, heat oil and add corn, onion, chilli and garlic and saute until corn in tender, but not coloured (5 minutes). Season to taste, remove from heat and allow to cool to room temperature. Once cooled, add crab, mint, flour, polenta, baking powder, lemon zest and mix to combine and season to taste. Add buttermilk and egg yolks.
In a separate bowl, whisk egg whites with a pinch of salt to until firm peaks form. Gently fold half of the peaked whites into the egg mixture to lighten, then fold in remaining egg white.
Heat a deep sided fry pan with a generous amount of oil (you can deep or shallow fry depending on your dietary preference). Add heaped tablespoons of the corn mixture in batches and cook, turning once until puffed and golden brown (4-5 minutes). Remove and drain excess oil on paper towel. Season with salt and pepper and serve immediately.
Spicy Lemon mayonnaise
2 egg yolks
zest of 2 lemons
½ garlic clove, finely chopped
180 ml olive oil
60 ml lemon juice
1 teaspoon chilli powder
salt and pepper
Process yolks, lemon zest and garlic in a food processor. With the motor running, add oil in a thin steady stream until thick. Add lemon juice and chilli powder, season to taste and refrigerate until ready to use.