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Corn and Crab Fritters with Guacamole Recipe

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This recipe for Corn and Crab Fritters with Guacamole is from Keller Williams Montgomeryville Real Estate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
FRITTERS.
4.5 oz. all-purpose flour (about 1 cup )
1/4 cup cornmeal
3 tbsp. finely chopped fresh chives
1 1/2 tsp.baking powder
1/2 tsp.salt
1/8 tsp. ground red pepper
1/2 cup buttermilk
2 large eggs
3/4 cup frozen corn kernels, thawed
1 (8 oz.) container lump crabmeat, shell pieces removed
1/4 cup canola oil, divided

GUACAMOLE:
2 tbsp. finely chopped seeded plum tomato
1 tbsp. organic canola mayonnaise
2 tsp. minced red onion
2 tsp. fresh lemon juice
1/8 tsp. salt
1 avocado, peeled and seeded
Directions:
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.
Personal Notes:
Personal Notes:
Carol Freys daughter Jennifer Crane Frohlich

 

 

 

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