DOUBLE-CORN FRITTERS WITH DUNGENESS CRAB CRèME FRAîCHE
What to drink: Try these with a lightly chilled Oregon Pinot Gris.
Categories Shellfish Dinner Crab Corn Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- For fritters:
- Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and bell pepper (do not overmix).
- Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. Fry until golden, about 2 minutes per side. Transfer to baking sheet. (Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 350°F oven until heated through, 6 to 8 minutes.)
- For crème fraîche:
- Place crabmeat in medium bowl. Fold in crème fraîche, 1/4 cup chives, white pepper, and cayenne. Season with salt. (Can be made 2 hours ahead. Cover; chill. Stir before using.)
- Arrange warm fritters on platter. Top with crab mixture and garnish with additional chives.
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Seif Ben fredj
fredj74@hotmail.comOverall, I really enjoyed these corn fritters. They were easy to make, delicious, and a hit with my family.
A To Z morning and night social studio
t@aol.comThese fritters are a bit bland. I think I'll add some more seasonings next time.
Noel Alela
nalela74@hotmail.comI served these fritters with a side of salsa and guacamole. It was a delicious meal!
Maganda Johnbosco
j@yahoo.comThese fritters are a great way to use up leftover corn.
Lesedi Sibuyi
sibuyi-l@yahoo.comI added a little bit of chopped jalapeño to the batter for a spicy kick.
Imrajul Mansur
imrajul-m@aol.comI'm not a big fan of crab, so I used shrimp instead. It was still very good.
Abida
abida75@gmail.comThese fritters are the perfect appetizer or side dish for any occasion.
gian love
lovegian@gmail.comI didn't have any crème fraîche, so I used sour cream instead. It worked just fine.
Olivia David
david-o@gmail.comThe fritters were a little too oily for my taste, but the flavor was still good.
Nidah Lakay
lakay.nidah@aol.comThese fritters were so easy to make! I had them on the table in less than 30 minutes.
Jackhlin K
j-k@yahoo.comI love the idea of using both fresh and frozen corn in this recipe. It gives the fritters a great texture and flavor.
Sudan Adhikari
adhikarisudan@hotmail.frThese corn fritters were a hit at my party! The combination of sweet corn and savory crab was perfect, and the crème fraîche added a touch of richness and tang. I will definitely be making these again.