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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Debra Whatley
[email protected]I'm not sure what went wrong, but my fritters turned out really dry. I think I might have overcooked them.
Sherita Aheteku
[email protected]These fritters were so easy to make and they turned out so delicious! I love the combination of corn and crab, and the crème fraîche really makes them special.
Isaiah Hamacher the 4th
[email protected]The fritters were a bit bland for my taste. I think I would add some more spices next time.
Richard Elliott
[email protected]These fritters were amazing! The corn and crab were cooked perfectly, and the crème fraîche was the perfect finishing touch. I will definitely be making these again.
Mondesir MA
[email protected]I'm not a big fan of crab, but I thought these fritters were still pretty good. The corn flavor was really strong and the crème fraîche added a nice touch.
Bobbie Barker
[email protected]The fritters were delicious! I made them for a potluck and they were a big hit. Everyone loved the combination of corn and crab.
BADSHAH GAMER
[email protected]These fritters were a bit too oily for my taste, but the flavor was good. I think I would try baking them instead of frying them next time.
Zuhaib Khero
[email protected]I love corn fritters, and this recipe is one of the best I've tried. The fritters were light and airy, and the crab and corn filling was delicious. I will definitely be making these again.
Anne Glenn
[email protected]The fritters were easy to make and turned out crispy on the outside and fluffy on the inside. The crab and corn filling was flavorful and complemented the crème fraîche perfectly.
Munair Ahmed
[email protected]These corn fritters were a hit at my brunch party! The combination of sweet corn and savory crab was perfect, and the crème fraîche added a delicious tang. I will definitely be making these again.