Corn And Crab Fritters With Spicy Dipping Sauce

Description

Source: Christmas With Southern Living 2003 - Southern Living

These chunky crab fritters are crisp on the outside and soft on the inside. Make their zippy sauce ahead to save on preparation time.

Ingredients

• 1 tablespoon butter or margarine
• 2 tablespoons minced shallot
• 3 garlic cloves, minced
• 2 jalapeño peppers, seeded and minced
• 2 cups frozen whole kernel corn, thawed
• 2 green onions, thinly sliced
• 1/2 cup all-purpose flour
• 1/4 cup semolina flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 2 large eggs, separated
• 3/4 cup buttermilk
• 1/2 pound fresh lump crabmeat, drained
• Vegetable oil
• Salt
• Spicy Dipping Sauce

Directions

1. Melt butter in a large skillet over medium-high heat; add shallot, garlic, and jalapeño pepper, and sauté 1 minute.
2. Add corn and green onions, and sauté 2 to 3 minutes.
3. Set aside.
4. Combine flours and next 5 ingredients in a large bowl.
5. Lightly beet egg yolks; add buttermilk to yolks.
6. Stir sautéed vegetables and buttermilk mixture into flour mixture.
7. Fold in crabmeat.
8. Beat egg whites at high speed with an electric mixer until soft peaks form.
9. Gently fold half of beaten egg white into crabmeat batter.
10. Fold in remaining egg white.
11. Pour oil to depth of 2" into a large heavy skillet; heat to 375° over medium-high heat.
12. Shape about 2 tablespoons batter into a fritter by rounding between edges of 2 large spoons.
13. Drop fritters into hot oil, 4 or 5 at a time, and cook 3 minutes or until golden, turning once.
14. Drain on paper towels.
15. Transfer to a baking sheet; sprinkle lightly with salt, and keep warm in a 300° oven.
16. Repeat process with remaining batter.
17. Serve fritters with Spicy Dipping Sauce.

Yield: 2 dozen