Crab and Corn fritters with saffron aioli


Here is another of my entertaining mouthfuls of joy – very simple but so delicious. What I particularly like about them is that while this recipe uses fresh corn kernels, tinned ones or thawed frozen ones will do, and if like me you keep a tin or two of corn kernels in the cupboard, as well as the frozen ones, and a can or two of crab meat, then you can whip these up in a flash. I have also used the basic recipe and used drained canned tuna meat, which also works very well. A jar of aioli and some saffron threads and you are ready to go! This makes about 12 fritters.

Crab and Corn Fritters with Saffron Aioli

3 cobs of corn, kernels removed

2 x 170g cans crabmeat, drained

2 tablespoons finely chopped chives

3/4 cup self-rising flour

2 eggs

1/4 cup milk

1/2 teaspoon saffron threads

1 cup good-quality purchased aioli (I prefer to make my own but purchased is fine here)

Vegetable oil, for deep frying

Combine corn kernels, crabmeat, chives and flour in a bowl. Whisk eggs and milk in a jug and add to the corn mixture, stirring until combined. Season with salt and freshly ground black pepper.

Place saffron threads into a bowl with 2 teaspoons of boiling water, stand for 5 minutes or until saffron softens. Add aioli and stir until well combined.

Half fill a medium-sized deep saucepan with oil and place over medium-heat. When oil is hot carefully drop tablespoonfuls of the mixture, 4-5 at a time, into the oil. Cook for 3 minutes or until fritters are golden. Transfer to a tray lined with paper towel. Cook remaining fritters. Serve hot with aioli and lemon wedges.


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