CRAB, CORN AND CORIANDER FRITTERS
Provided by Food Network
Categories main-dish
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the sweet corn kernels from the cob with a sharp knife. Mix together all the ingredients except the oil. Cover and refrigerate for at least half a day.
- Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab mixture. Fry in batches briskly until brown and flip and cook the other side. Drain the fritters on paper towels and keep warm until all are cooked. Serve as soon as possible.
CRAB AND CORN FRITTERS WITH FRESH CORN MAYO
Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 15
Steps:
- Melt the butter in a small saucepan over medium heat. Add the corn and cook, stirring as needed, for about 2 minutes. Remove from the heat.
- In a medium bowl, sift the flour, baking powder, sugar, salt, and cayenne together.
- In a small bowl, whisk the milk, eggs, hot sauce, and Worcestershire together to combine. Make a well in the dry ingredients and pour the wet into it. Combine gently with a whisk, then, with a rubber spatula, gently fold in the corn and crabmeat, taking care to not break up the lumps of crab.
- Add enough oil to come halfway up the side of a deep-sided cast iron skillet or Dutch oven or to the fill line of an electric fryer and preheat to 325 degrees F.
- Working in batches of 6 to 8 and using a 2-tablespoon scoop (like a melon baller or ice cream scoop), carefully drop the fritter batter into the oil. You don't want the fritters browning too fast, so don't allow the temperature of the oil to go higher than 325 degrees F or to drop below 300 degrees F; adjust the heat under the pot as needed. Cover the pot with a splatter screen or the vented top if using an electric fryer to protect yourself, as individual corn kernels will pop and fly if they make contact with the hot oil. As the fritters float to the top, roll them over in the hot oil to brown them evenly. When they are golden on all sides, which will take 5 to 6 minutes per batch, use tongs, a slotted spoon, or a spider to transfer them to paper towels to drain. Season with salt immediately so the salt sticks to the fritters, if desired. Repeat until you use up all the batter.
- Serve hot with the Fresh Corn Mayo.
CRAB FRITTERS WITH SPICY MAYO
Provided by Robert Irvine : Food Network
Categories appetizer
Time 50m
Yield about 8 servings
Number Of Ingredients 17
Steps:
- To make the fritter batter, combine flour, baking powder and salt in a large bowl. In another smaller bowl, whisk together oil, milk, egg and black pepper. Add the egg mixture to the flour mixture and combine until all dry ingredients are moistened.
- Heat oil to 375 degrees F in a deep-fryer.
- Mix panko bread crumbs, Cajun Seasoning, mayonnaise, parsley and lemon juice. Fold in crab meat, trying to avoid breaking up lumps. Form crab mixture into "cocktail size" balls. Place the crab ball on a slotted spoon, and holding over the bowl of fritter batter, ladle enough of the batter over it to coat. Deep-fry in hot oil until golden brown and drain.
- Whisk together mayonnaise and Chipotle Chile Powder. Season, with salt, if needed. Serve crab fritters with spicy mayo as a dipping sauce.
CRAB & CORN CAKES WITH CHILLI DIPPING SAUCE
Throw out the takeaway menu and make these easy snacks at home
Provided by Sarah Cook
Categories Dinner, Snack, Starter
Time 25m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.
- Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan - it's ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.
Nutrition Facts : Calories 149 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.64 milligram of sodium
CORN AND CRAB FRITTERS
Make and share this Corn and Crab Fritters recipe from Food.com.
Provided by Lvs2Cook
Categories Crab
Time 23m
Yield 2 dozen
Number Of Ingredients 16
Steps:
- Melt butter in a large skillet; add vegetables, and sauté 5 minutes.
- Combine flour and next 5 ingredients in a large bowl.
- Lightly beat egg yolks; add buttermilk to egg yolks. Stir sauteed vegetables and buttermilk mixture into flour mixture. Fold in crabmeat.
- Beat egg whites at high speed until soft peaks form. Gently fold half of beaten egg white into crabmeat batter. Fold in remaining beaten egg white.
- Heat 2" oil to 375º.
- Shape 2 tablespoons batter into a fritter shape and drop into hot oil 4 or 5 at a time. Cook 3 minutes or until golden on all sides, turning once. Drain on paper towels.
- Serve with Spicy Dipping Sauce.
Nutrition Facts : Calories 768.2, Fat 15.7, SaturatedFat 6.5, Cholesterol 293.3, Sodium 1910.3, Carbohydrate 121.5, Fiber 10.2, Sugar 12, Protein 45.6
CORN AND CORIANDER FRITTERS
The great thing about corn fritters is that they are perfect anytime of the day. Have them at breakfast with a little wilted spinach, some bacon and roast tomatoes. Serve them at lunch with a salad of arugula, feta and salmon. Use them for dinner as the base to any seafood or chicken dish. When entertaining serve mini-fritters as a canape topped with a little smoked chicken and mango salsa. The options are endless and I trust that once you give this recipe a try, you will soon be adding to the list of endless possibilities. This recipe makes about 12 fritters so depending on what you are using them for adjust it accordingly.
Provided by An_Net
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C (350°F).
- Saute the onion and ginger in a little oil until soft and translucent.
- Place the flour, 1 cup of the corn kernels, onion, ginger, cumin, water and eggs into a food processor and process until well combined.
- Place mixture into a large mixing bowl and stir through the remaining corn, shallots, chilli, and coriander and season the mixture with sea salt and black pepper.
- In a non-stick fry pan place a little oil and set over high heat.
- Using a 30 ml (1 oz) ladle cook fritters 2 at a time, approx 1 minute per side or until golden.
- Transfer to an oven proof rack and tray and cook for a further 3-4 minutes in the oven.
Nutrition Facts : Calories 226, Fat 3.5, SaturatedFat 0.9, Cholesterol 105.8, Sodium 45.4, Carbohydrate 41.4, Fiber 3, Sugar 1.6, Protein 9.1
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