Crab and Chorizo Fritters

Ingredients for Crab and Chorizo Fritters

• 240ml di acqua

• 120ml (1 stick) butter

• 1 1/4 teaspoons salt

• 130g plain flour

• 1 cucchiaino di cumino macinato

• 4 large eggs

• 80g finely chopped dry-cured link chorizo (about 60g )

• 2 tablespoons sofrito*

• 230g lump crabmeat

• Canola oil (for frying)

Bring 240ml water, butter, and salt to boil in heavy medium saucepan, stirring until butter melts and salt dissolves. Add flour and cumin. Stir vigorously 3 minutes. Remove from heat. Mix in eggs 1 at a time, blending well after each addition. Stir in chopped chorizo and sofrito. Gently stir in crabmeat.

Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat over medium heat to 191°C. Working in batches, spoon dough carefully into oil by tablespoonfuls, flattening slightly with back of metal spatula. Fry fritters until cooked through and brown on both sides, turning once, and adding more oil as needed, about 5 minutes total.

Transfer fritters to paper towels to drain; serve.

*A Caribbean cooking base usually made of tomato paste, onions, peppers, and spices; it's available at Cuban markets and at goya.com.

Avvertenza

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