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Mexican Corn And Crab Fritters

Mexican Corn and Crab Fritters

Mexican Corn and Crab Fritters
Mexican Corn and Crab Fritters
Recipe By:
  • 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
  • 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
  1. [b]FRITTERS: [/b]Combine flour with next 5 ingredients in large bowl, stirring well with a whisk.
  2. Combine buttermilk and eggs, stirring well.
  3. Add egg mixture, corn and crab to flour mixture, stirring gently until moist.
  4. Heat large nonstick skillet over medium heat. Add 2 T. oil and swirl to coat pan.
  5. Add 5 (1/4 c.) batter mounds to pan, pressing each with back of spatula to slightly flatten.
  6. Cook 4 minutes per side or until golden brown and cooked through. Repeat with remaining 2 T. oil and batter.
  7. [b]GUACAMOLE:[/b] Combine all ingredients in bowl. Mash avocado with fork to desired consistency. Season to taste.
  8. Serve with fritters.

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