Ingredients:
1 tablespoon unsalted butter
2 ears sweet corn, shucked and kernels removed or 1 1/2 cups frozen corn, thawed
1 small onions, finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/8 teaspoon crushed red pepper flakes
2/3 cup milk
2 large eggs
1 lb fresh lump crabmeat, picked over
vegetable oil, for pan frying
1 small yukon gold potatoes, peeled and quartered
1 1/2 teaspoons kosher salt
3 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1 large egg yolks
1/4 teaspoon fresh ground pepper
2/3 cup extra virgin olive oil
1 tablespoon fresh lemon juice
chopped fresh chives
Directions:
TO MAKE AIOLI:.
In a stockpot, place potato and enough cold water to corver; bring to a boil. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain.
In a food processor, blend potato, garlic, mustard, egg yolk, remaining 1/2 teaspoon salt and pepper. With machine running, gradually add oil in a slow stream until thick and blended. Add lemon juice and chives; transfer to serving bowl. (YIELD: 1-1/4 cups).
TO MAKE FRITTERS:.
Preheat oven to 250 F. Line 2 baking sheets with a double layer of paper towels.
In a medium skillet over medium heat, melt butter, and add onion and corn; cook, stirring occasionally, until onion softens, 8-10 minutes. Remove from heat; cool.
In a large bowl, combine flour, baking powder, salt, pepper and red pepper.
In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth.
Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes.
Meanwhile, add enough oil to a large, heavy skillet so it reaches 1/4″ deep; heat over medium-high heat.
Carefully drop 6-8 mounds of batter by level tablespoon into hot oil. Cook until golden brown, about 1 minutes per side.
Transfer fritters to paper towels; keep wamr in oven. Repeat with remaining batter.
Serve with garlic aioli and enjoy!
Servings: 46
Time preparation: 35 min.
Time total: 85 min.