50+ Friends Club Cookbook
Vegetables and Side Dishes
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Crab and Corn Fritters
From the Kitchen of:
Brick
6
ears
fresh corn
1
medium onion
1
tsp
ground coriander
2
cloves garlic, crushed
2
tbsp
chopped parsley
3
large eggs, lightly beaten
1/2
cup
crab meat (2 ounces)
1/3
cup
flour
salt to taste
pepper to taste
vegetable oil for frying
Cut kernels from ears of corn with sharp knife over bowl to catch juices from corn.
Mix kernels with onion, coriander, garlic, parsley, eggs, crab meat, flour, salt and pepper.
Mixture should be the consistency of pancake batter; add more flour if necessary.
Mixture can be prepared up to 6 hours ahead; cover and refrigerate.
Fry fritters shortly before serving by heating 1 inch of oil in a frying pan.
Drop tablespoonfuls of mixture into oil to form 2-inch rounds.
Fry over medium heat until brown, about 2 minutes; turn, brown the other side. (Stand back from the pan as corn kernels can burst during frying.)
Drain fritters on paper towels; keep in warm oven with door ajar while frying remaining fritters.
Serve as soon as possible.
Makes 48 2-inch fritters.
Note: Chopped cooked shrimp can be substituted for the crab meat and 6 cups frozen corn kernels can be used instead of fresh corn.