Florida Crab and Corn Fritters |
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Prep Time: 60 Minutes Cook Time: 6 Minutes |
Ready In: 66 Minutes Servings: 6 |
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In 'The Glory of Southern Cooking' by James Villas Ingredients:
1 cup yellow cornmeal |
1/2 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1 teaspoon baking soda |
salt |
cayenne pepper |
2 large eggs, beaten |
1 cup ricotta cheese |
1/3 cup buttermilk |
1 1/2 tablespoons fresh lime juice |
4 tablespoons butter |
1 1/2 cups corn kernels (fresh or frozen and thawed) |
1/2 cup finely chopped red bell pepper |
2 scallions, finely chopped |
1 lb fresh lump crabmeat, picked over for shells and cartilage and flaked |
vegetable oil |
Directions:
1. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cayenne pepper to.
2. taste; stir until well blended.
3. In a small bowl, combine the eggs, cheese, buttermilk, and lime juice; stir until well blended.
4. Add to the dry ingredients; stir until the batter is well blended and smooth; set aside.
5. In a medium skillet, melt the butter over medium heat; add the corn, bell pepper, and scallions andcook, stirring, until softened, 4-5 minutes.
6. Add the cooked vegetables and crabmeat to the batter, stir gently with a fork until well mixed, and form the mixture into 6 oval patties.
7. In a large heavy skillet, heat about 1/4-inch of oil over med-high heat; cook the patties about 3 minutes on each side or until golden; drain on paper towels.
8. Serve hot.
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