Ingredients
-
1 tablespoon butter or 1 tablespoon margarine
-
2 tablespoons minced shallots
-
3 garlic cloves, 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
-
2 large eggs, separated
-
3/4 cup buttermilk
-
1/2 lb fresh lump crabmeat
-
vegetable oil
-
2 jalapeno peppers, seeded and minced
-
1/8 teaspoon ground red pepper
Instructions
- Melt butter in a large skillet; add vegetables, and sauté 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 375º.
- 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.