These slightly puffed fritters are moist and meaty inside. They would go over well at a tailgate party. It would be preferable to make them onsite: Keep the wet and dry ingredients in separate containers, then combine as you're heating the frying oil.
Serve with a mayonnaise-based sauce for dipping.
Make Ahead: The fritters can be reheated in a 325-degree oven for 10 to 15 minutes.
Servings: 20 2 1/2- to 3-inch fritters
- 3 tablespoons unsalted butter
- Kernels from 2 ears of roasted corn (about 1 1/2 cups; may substitute corn kernels sauteed slowly in a nonstick skillet until slightly browned)
- 3 scallions, white and light-green parts, finely chopped (generous 1/4 cup)
- 1 teaspoon minced, seeded serrano pepper (1 tablespoon)
- 1 cup yellow cornmeal
- 1/2 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup whole or low-fat ricotta cheese
- 1/2 cup whole or low-fat buttermilk
- Freshly squeezed juice from 1 or 2 limes (2 tablespoons)
- 1 pound lump crabmeat, picked over to remove any cartilage
- 1 tablespoon finely chopped parsley
- Vegetable oil, for frying
Melt the butter in a large, cast-iron skillet over medium heat. Add the corn, scallions and serrano pepper; cook for 5 minutes, stirring once or twice, so those components are slightly softened. Remove from the heat.
Combine the cornmeal, flour, baking powder, baking soda, salt and pepper in mixing bowl. Stir together the eggs, cheese, buttermilk and lime juice in a separate bowl, then stir the wet mixture and the corn mixture into the (dry) cornmeal mixture until well combined.
Gently fold in the crab and parsley.
Heat 1/4-inch of the oil in a large, heavy skillet (preferably cast-iron) over medium-high heat, until the oil shimmers (no hotter than 350 degrees). Line a baking sheet with paper towels and place a wire rack over them.
Spread a large piece of parchment paper or plastic wrap on the counter. Use clean, dampened hands or two spoons to form 20 slightly oblong patties of equal size, placing them on the paper or plastic wrap as you work.
Working in batches of 4 or 5 at a time, carefully add the patties to the hot oil. Cook for 2 or 3 minutes, until browned on the bottom, then turn them over and cook for about 2 minutes on the second side, until browned and cooked through. Use a slotted spatula (a flexible fish spatula works well) to transfer to the wire rack to drain. Sprinkle with the salt. Repeat to cook all of the fritters.
Adapted from Zena Polin and Jerry Hollinger of the Daily Dish, a Restaurant & Catering Co., in Silver Spring.
Tested by Bonnie S. Benwick.
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