Crispy Fresh Corn Fritters With Crab And Chipotle Lime Dressing Recipes

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CRISPY FRESH CORN FRITTERS WITH CRAB AND CHIPOTLE LIME DRESSING



Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing image

Freshly shucked corn stars here, as does the thin, light, crispy batter. You can substitute shrimp or even ceviche for the crab.

Provided by Chef John

Categories     Vegetable Appetizers

Time 16m

Yield 6

Number Of Ingredients 12

½ cup mayonnaise
2 teaspoons ground dried chipotle pepper
1 lime, juiced
1 large egg white
¼ cup ice water
½ teaspoon kosher salt
¼ cup cornstarch
¼ cup self-rising flour
2 ears fresh sweet white corn, kernels removed from cob
1 cup vegetable oil for frying, or as needed
1 ½ cups flaked fresh Dungeness crab meat
1 fresh lime, cut into wedges

Steps:

  • Whisk mayonnaise, chipotle powder, and lime juice together in a mixing bowl. Cover with plastic wrap and refrigerate until needed for serving.
  • Whisk egg white, ice water, and salt together in a large mixing bowl until mixture is light and foamy, 1 or 2 minutes. Add cornstarch and flour; whisk together until thoroughly mixed. Batter should resemble a thin pancake batter. Stir in corn.
  • Heat 1/2 inch vegetable oil to 350 degrees F (175 degrees C) in a seasoned cast iron skillet. Spoon about 2 large spoonfuls of batter into oil for each fritter. Do not crowd, cook in batches, if necessary. Fry until browned and crispy, about 2 minutes per side. Turn fritters carefully to avoid spattering the oil. Drain on paper-towel-lined plate.
  • Serve topped with fresh Dungeness crab and drizzle with the chipotle dressing. Serve with a wedge of lime.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 19.8 g, Cholesterol 26.9 mg, Fat 19.2 g, Fiber 1.8 g, Protein 8.8 g, SaturatedFat 2.8 g, Sodium 447.2 mg, Sugar 2 g

CRISPY FRESH CORN FRITTERS WITH CRAB AND CHIPOTLE LIME DRESSING



Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing image

Freshly shucked corn stars here, as does the thin, light, crispy batter. You can substitute shrimp or even ceviche for the crab.

Provided by Chef John

Categories     Vegetable Appetizers

Time 16m

Yield 6

Number Of Ingredients 12

½ cup mayonnaise
2 teaspoons ground dried chipotle pepper
1 lime, juiced
1 large egg white
¼ cup ice water
½ teaspoon kosher salt
¼ cup cornstarch
¼ cup self-rising flour
2 ears fresh sweet white corn, kernels removed from cob
1 cup vegetable oil for frying, or as needed
1 ½ cups flaked fresh Dungeness crab meat
1 fresh lime, cut into wedges

Steps:

  • Whisk mayonnaise, chipotle powder, and lime juice together in a mixing bowl. Cover with plastic wrap and refrigerate until needed for serving.
  • Whisk egg white, ice water, and salt together in a large mixing bowl until mixture is light and foamy, 1 or 2 minutes. Add cornstarch and flour; whisk together until thoroughly mixed. Batter should resemble a thin pancake batter. Stir in corn.
  • Heat 1/2 inch vegetable oil to 350 degrees F (175 degrees C) in a seasoned cast iron skillet. Spoon about 2 large spoonfuls of batter into oil for each fritter. Do not crowd, cook in batches, if necessary. Fry until browned and crispy, about 2 minutes per side. Turn fritters carefully to avoid spattering the oil. Drain on paper-towel-lined plate.
  • Serve topped with fresh Dungeness crab and drizzle with the chipotle dressing. Serve with a wedge of lime.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 19.8 g, Cholesterol 26.9 mg, Fat 19.2 g, Fiber 1.8 g, Protein 8.8 g, SaturatedFat 2.8 g, Sodium 447.2 mg, Sugar 2 g

CRISPY FRESH CORN FRITTERS WITH CRAB AND CHIPOTLE LIME DRESSING



Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing image

Freshly shucked corn stars here, as does the thin, light, crispy batter. You can substitute shrimp or even ceviche for the crab.

Provided by Chef John

Categories     Vegetable Appetizers

Time 16m

Yield 6

Number Of Ingredients 12

½ cup mayonnaise
2 teaspoons ground dried chipotle pepper
1 lime, juiced
1 large egg white
¼ cup ice water
½ teaspoon kosher salt
¼ cup cornstarch
¼ cup self-rising flour
2 ears fresh sweet white corn, kernels removed from cob
1 cup vegetable oil for frying, or as needed
1 ½ cups flaked fresh Dungeness crab meat
1 fresh lime, cut into wedges

Steps:

  • Whisk mayonnaise, chipotle powder, and lime juice together in a mixing bowl. Cover with plastic wrap and refrigerate until needed for serving.
  • Whisk egg white, ice water, and salt together in a large mixing bowl until mixture is light and foamy, 1 or 2 minutes. Add cornstarch and flour; whisk together until thoroughly mixed. Batter should resemble a thin pancake batter. Stir in corn.
  • Heat 1/2 inch vegetable oil to 350 degrees F (175 degrees C) in a seasoned cast iron skillet. Spoon about 2 large spoonfuls of batter into oil for each fritter. Do not crowd, cook in batches, if necessary. Fry until browned and crispy, about 2 minutes per side. Turn fritters carefully to avoid spattering the oil. Drain on paper-towel-lined plate.
  • Serve topped with fresh Dungeness crab and drizzle with the chipotle dressing. Serve with a wedge of lime.

Nutrition Facts : Calories 278.8 calories, Carbohydrate 19.8 g, Cholesterol 26.9 mg, Fat 19.2 g, Fiber 1.8 g, Protein 8.8 g, SaturatedFat 2.8 g, Sodium 447.2 mg, Sugar 2 g

CRAB AND CORN FRITTERS WITH FRESH CORN MAYO



Crab and Corn Fritters with Fresh Corn Mayo image

Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 dozen

Number Of Ingredients 15

1 tablespoon unsalted butter
Corn kernels cut from 3 ears
2 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons sugar
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1 cup whole milk
3 large eggs
1 tablespoon hot sauce
1 teaspoon Worcestershire sauce
1 pound fresh jumbo lump crabmeat, picked over for shells and cartilage
Vegetable oil for frying
Coarse sea salt or kosher salt, for serving (optional)
Fresh Corn Mayo, for serving

Steps:

  • Melt the butter in a small saucepan over medium heat. Add the corn and cook, stirring as needed, for about 2 minutes. Remove from the heat.
  • In a medium bowl, sift the flour, baking powder, sugar, salt, and cayenne together.
  • In a small bowl, whisk the milk, eggs, hot sauce, and Worcestershire together to combine. Make a well in the dry ingredients and pour the wet into it. Combine gently with a whisk, then, with a rubber spatula, gently fold in the corn and crabmeat, taking care to not break up the lumps of crab.
  • Add enough oil to come halfway up the side of a deep-sided cast iron skillet or Dutch oven or to the fill line of an electric fryer and preheat to 325 degrees F.
  • Working in batches of 6 to 8 and using a 2-tablespoon scoop (like a melon baller or ice cream scoop), carefully drop the fritter batter into the oil. You don't want the fritters browning too fast, so don't allow the temperature of the oil to go higher than 325 degrees F or to drop below 300 degrees F; adjust the heat under the pot as needed. Cover the pot with a splatter screen or the vented top if using an electric fryer to protect yourself, as individual corn kernels will pop and fly if they make contact with the hot oil. As the fritters float to the top, roll them over in the hot oil to brown them evenly. When they are golden on all sides, which will take 5 to 6 minutes per batch, use tongs, a slotted spoon, or a spider to transfer them to paper towels to drain. Season with salt immediately so the salt sticks to the fritters, if desired. Repeat until you use up all the batter.
  • Serve hot with the Fresh Corn Mayo.

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