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Double-Corn Fritters With Dungeness Crab Crème Fraîche

Double-Corn Fritters With Dungeness Crab Crème Fraîche

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These golden corn fritters offer a sophisticated twist on a classic comfort food, combining the sweetness of fresh kernels with the savoury crunch of red peppers and onions. This high-protein dish is elevated by a luxurious topping of delicate crabmeat and chilled crème fraîche, creating a beautiful contrast between the warm, crisp base and the fresh, creamy seafood. It is an ideal choice for an elegant brunch or a refined dinner party starter.

While this recipe uses Dungeness crab for its sweet and meaty texture, you can easily substitute with fresh British brown or spider crab for a local flavour. The fritter batter is lightened with buttermilk and a touch of bicarbonate of soda, ensuring a tender middle that complements the crisp exterior. Serve these as a stylish sharing platter for guests or a nutritious, protein-packed light lunch.

Ingredients for Double-Corn Fritters With Dungeness Crab Crème Fraîche

80g di farina di mais gialla
3 cucchiai di farina normale
1 cucchiaino di zucchero
1/8 teaspoons bicarbonate of soda
1/8 cucchiaini di sale
120ml di latticello
1 uovo grande
160ml fresh corn kernels
120ml diced red onion
120ml diced red pepper
Corn oil (for frying)
170g Dungeness crabmeat, picked over, patted dry, flaked
120ml di panna acida o crème fraîche
1/4 cup finely chopped fresh chives plus additional chives for garnish
1/4 cucchiaini di pepe bianco macinato
Pizzico di pepe di cayenna

How to make Double-Corn Fritters With Dungeness Crab Crème Fraîche

Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and pepper (do not overmix).

Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. Fry until golden, about 2 minutes per side. Transfer to baking sheet. (Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 177°C oven until heated through, 6 to 8 minutes.)

Place crabmeat in medium bowl. Fold in crème fraîche, 1/4 cup chives, white pepper, and cayenne. Season with salt. (Can be made 2 hours ahead. Cover; chill. Stir before using.)

Arrange warm fritters on platter. Top with crab mixture and garnish with additional chives.

Avvertenza

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