Okay, is there anything more summery than corn fritters? The sweet corn in the market right now is amazing- plump, crunchy, sooo sweet. There is so much to enjoy about it all on its own, but to this corn I am adding a bunch of crab, jalapenos, Old Bay, and cayenne, and I’m serving them up with a not modest amount of avocado dip. Because, avocados. This could be the official dish of summer and California. I’ll admit, things start feeling a little rich after the fourteenth or fifteenth one. Cold beer or a well-chilled glass of lemonade can help.
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After a year of pondering the whys behind all of our official food holidays, I have decided that on days like today I am just glad to have an excuse to add these to the table. Whoever came up with National Corn Fritter Day, be it a council or a marketing agency or some guy who really digs fried food, I thank you wholeheartedly. Not that I needed that much of an excuse, but I’m glad I had one.

Spicy Corn and Crab Fritters with Avocado Dip

For the fritters:

3 c. of fresh sweet corn (3 ears)
2 Tbsp olive oil
1 large jalapeno pepper, seeded and diced
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. sugar
1/4 tsp cayenne
1 tsp Old Bay seasoning
1 egg
3/4 cup 2% milk
4 oz. lump crab meat
1 green onion, green part removed, chopped
Peanut oil, enough to make fill a medium pot 3″ deep

Remove the corn from the cob. Pour the olive oil into a pan set over medium-high heat and saute the corn and jalapeno, stirring often. Once the corn is cooked to crisp-tender, remove from the heat and allow to cool a little.
In a medium-sized bowl, combine the flour, baking powder, sugar, and spices. Make a well in the center, pour in the egg and milk, and whisk until a smooth batter forms. Add the corn, crab meat and green onion and fold carefully so as not to break down the lumps of crab.

In a medium pot, heat the oil to 365F. Carefully drop ping pong ball-sized spoonfuls into the oil. Be cautious not to overcrowd the pot. Turn each fritter over after about three minutes, or once the submerged side becomes deep golden in color.
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Remove the fritters from the oil and place on a paper towel-lined plate. Sprinkle with salt.

For the dip:

4 small (or two large) ripe avocados
1 garlic clove
1/4 cup sour cream
2-4 tsp fresh lemon juice
Pinch salt
A dash of Tabasco sauce

Place all of the ingredients in bowl of a food processor and pulse until smooth.

Eat with reckless abandon.
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