Canola oil for frying
4 tbsp. butter
1/2 cup fresh or frozen corn kernels
1 large egg, beaten
1/2 cup sour cream
1/4 cup chopped green onions
1/2 tsp. seeded and minced jalapeno pepper, or to taste
1/2 lb. crab meat, picked over
1/2 cup stone ground cornmeal
1/4 cup flour
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/4 tsp. freshly ground black pepper
Recipe: Chef John Ash
- Heat about 3 inches oil in a deep saucepan to 350°F. Melt the butter and pour into a mixing bowl. Stir in the corn, eggs, sour cream, green onions, and jalapeño. Fold in the crab meat.
- In another bowl, mix together the cornmeal, flour, baking powder, sugar, salt, and pepper. Stir the dry ingredients into the crab meat mixture until well combined.
- Wet your hands and form small balls of the fritter mixture. Drop, a few at a time, into the hot oil and fry 5 minutes, turning, until the fritters are brown on all sides. Transfer to paper towels to drain and sprinkle with salt. Serve immediately.
Note: Do one fritter as a tester. Depending on the moisture in the crab the interior of the fritter might still be a little moist. If so, put the fritters in a preheated 375°F oven for a few minutes to finish cooking. Makes 20 or so.