You may also like
Categories:
butter shallots garlic peppers kernel corn green onions all-purpose flour sugar baking powder salt pepper ground red pepper eggs buttermilk fresh lump crabmeat vegetable oil
Viewed: 29 - Published at: 7 years agoIngredients
- 1 tablespoon butter or 1 tablespoon margarine
- 2 tablespoons minced shallots
- 3 garlic cloves, minced
- 2 jalapeno peppers, seeded and minced
- 2 cups frozen whole kernel corn, thawed
- 2 green onions, sliced
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground red pepper
- 2 large eggs, separated
- 3/4 cup buttermilk
- 1/2 lb fresh lump crabmeat
- vegetable oil
Method
- Melt butter in a large skillet; add vegetables, and saute 5 minutes.
- Combine flour and next 5 ingredients in a large bowl.
- Lightly beat egg yolks; add buttermilk to egg yolks. Stir sauteed vegetables and buttermilk mixture into flour mixture. Fold in crabmeat.
- Beat egg whites at high speed until soft peaks form. Gently fold half of beaten egg white into crabmeat batter. Fold in remaining beaten egg white.
- Heat 2" oil to 375°.
- Shape 2 tablespoons batter into a fritter shape and drop into hot oil 4 or 5 at a time. Cook 3 minutes or until golden on all sides, turning once. Drain on paper towels.
- Serve with Spicy Dipping Sauce.
