HEALTHY AIR-FRIED GREEN TOMATOES2 large green tomatoesSalt/black pepper½ c. flour2 eggs½ c. buttermilk1 c. Panko…
Mexican Corn and Crab Fritters
| Mexican Corn and Crab Fritters | Print |
Recipe By: Alice Morrow
Mexican Corn and Crab Fritters
Ingredients
- FRITTERS:
- 1 c. flour
- ¼ c. cornmeal
- 3 T. finely chopped fresh chives
- 1 ½ t. baking powder
- ¼ t. salt
- ¼ t. red pepper
- ½ c. buttermilk
- 2 large eggs
- ¾ c. frozen corn kernels, thawed
- 1 (8-oz.) container lump crabmeat, drained and picked
- ¼ c. canola oil, divided
- GUACAMOLE:
- 2 T. finely chopped seeded plum tomato
- 1 t. canola mayo
- 1 T. minced red onion
- 1 T. fresh lime juice
- Salt and black pepper to taste
- 1 avocado, peeled and seeded
Instructions
- [b]FRITTERS: [/b]Combine flour with next 5 ingredients in large bowl, stirring well with a whisk.
- Combine buttermilk and eggs, stirring well.
- Add egg mixture, corn and crab to flour mixture, stirring gently until moist.
- Heat large nonstick skillet over medium heat. Add 2 T. oil and swirl to coat pan.
- Add 5 (1/4 c.) batter mounds to pan, pressing each with back of spatula to slightly flatten.
- Cook 4 minutes per side or until golden brown and cooked through. Repeat with remaining 2 T. oil and batter.
- [b]GUACAMOLE:[/b] Combine all ingredients in bowl. Mash avocado with fork to desired consistency. Season to taste.
- Serve with fritters.
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