Interior Appeal – Spring-Summer 2019

EnTERTAINING

Corn & Crab Fritters

with Guacamole

SERVES 6

For the fritters:

4 1/2 oz all-purpose flour (about 1 cup)

1/4 cup cornmeal

3 tablespoons fresh chives, finely chopped

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon ground red pepper

1/2 cup buttermilk

2 large eggs

3/4 cup frozen corn kernels, thawed

1 (8 oz) container lump crabmeat,

shell pieces removed

1/4 cup canola oil, divided

For the guacamole:

2 tablespoons plum tomato,

finely chopped and seeded

1 teaspoon mayonnaise

2 teaspoons minced red onion

2 teaspoons fresh lime juice

3 teaspoons salt

3 teaspoons hot sauce

1 avocado, peeled and seeded

To prepare fritters, lightly spoon flour

into a dry measuring cup; combine

flour and next five ingredients in a

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 a large nonstick skillet over

medium-high heat. Add 2 tablespoons oil

to pan; swirl to coat. Add 5 (1/4-cup)

batter mounds to pan, pressing each

with the back of a spatula to slightly

flatten. Cook 4 minutes on each side

or until golden and thoroughly cooked.

Repeat procedure.

To prepare guacamole, combine tomato

and remaining ingredients in a bowl.

Mash avocado with fork to desired

consistency. Serve with fritters.

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