These bite-sized snacks are delicious with a cold beer. The sweetness of the crab and corn contrasts beautifully with the smoky, tangy mayonnaise.
- 30 gm butter, coarsely chopped
- 340 gm (2 cups) corn kernels (from about 2 large cobs)
- ½ Spanish onion, finely chopped
- 1 long red chilli, seeded and thinly sliced
- 1 garlic clove, finely chopped
- 220 gm blue swimmer crabmeat, picked
- ¾ cup coarsely chopped mint
- 75 gm (½ cup) plain flour
- 30 gm fine polenta
- 1 tsp baking powder
- Finely grated rind of 1 lemon and 1 lime
- 165 ml (¾ cup) buttermilk
- 2 eggs, separated
- For shallow-frying: vegetable oil
- 2 egg yolks
- 2 lemons, finely grated rind only
- ½ garlic clove, finely chopped
- 100 ml olive oil
- 80 ml (1/3 cup) lemon-infused extra-virgin olive oil
- 60 ml (¼ cup) lemon juice
- 1 tsp smoked paprika
- 1For lemon-paprika mayonnaise, process yolks, lemon rind and garlic in a food processor to combine, then, with motor running, add combined oils in a thin steady stream, processing until thick and combined. Add lemon juice and paprika, season to taste and refrigerate. Makes about 250ml.
- 2Heat butter in a saucepan over medium heat, add corn, onion, chilli and garlic and sauté until tender (4-5 minutes), season to taste, transfer to a large bowl and cool to room temperature. Add crab, mint, flour, polenta, baking powder and rinds, season generously to taste and stir to combine, then stir in buttermilk and yolks. Whisk eggwhite and a pinch of salt in a separate bowl until firm peaks form (1-2 minutes), fold half into corn mixture to lighten, then fold in remaining eggwhite.
- 3Heat 3cm vegetable oil in a deep-sided frying pan over medium-high heat. Add heaped tablespoons of corn mixture to oil in batches and cook, turning once, until golden and puffed (3-4 minutes each side). Remove fritters with a slotted spoon and drain on absorbent paper. Season with sea salt and serve hot with lemon-paprika mayonnaise.
Drink Suggestion: Cold, dry Pilsner. Drink suggestion by Max Allen