Corn and Crab Fritters with Guacamole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Top these corn and crabmeat fritters with guacamole to give the main dish fritters some Mexican flair and a splash of color. Ingredients:
4.5 ounces all-purpose flour (about 1 cup) |
1/4 cup cornmeal |
3 tablespoons finely chopped fresh chives |
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-ounce) container lump crabmeat, shell pieces removed |
1/4 cup canola oil, divided |
2 tablespoons finely chopped seeded plum tomato |
1 tablespoon organic canola mayonnaise |
2 teaspoons minced red onion |
2 teaspoons fresh lemon juice |
1/8 teaspoon salt |
1 avocado, peeled and seeded |
Directions:
1. To prepare fritters, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper) 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.
2. 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 with remaining 2 tablespoons oil and batter.
3. 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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