about 1 cup all-purpose flour (I use GF with a tsp. of xanthan gum)
1/4 cup cornmeal
3 tablespoons finely chopped fresh chives
1 1/2 teaspoons baking powder (here at 7600' I use 1 tsp)
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
1/4 cup canola oil, divided
GUACAMOLE (make this or buy some if you are like me. Of course here in the southwest it is a speciality and easy to find)
2 tablespoons finely chopped seeded plum tomato
1 tablespoon mayonnaise
2 teaspoons minced red onion
2 teaspoons fresh lemon juice
1/8 teaspoon salt
1 avocado, peeled and seeded
1. To prepare fritters 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.
These fritters are really easy and a quick meal on a work night…especially if you buy the guacamole! Add a light citrus salad and you have a lovely, better than burger, weekday meal. Enjoy!