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Crab and sweetcorn fritters


Makes: 24
Serves: 4-6
timePrep time: 25 mins
timeTotal time:
Crab and sweetcorn fritters
Recipe photograph by Kate Whitaker

Crab and sweetcorn fritters


Makes: 24
Serves: 4-6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
64Kcal
Fat
4gr
Saturates
2gr
Carbs
3gr
Sugars
1gr
Fibre
0gr
Protein
2gr
Salt
0.2gr

Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes
Sybil Kapoor

Sybil Kapoor

Sybil Kapoor is a chef, food writer and broadcaster with two prestigious Glenfiddich Awards and two Guild of Food Writers awards for outstanding writing. Her fresh approach to food is always an inspiration.

See more of Sybil Kapoor’s recipes

Ingredients

For the crab fritters
  • 1 x 170g tin white crab meat chunks or 1 x 100g pot Taste the Difference Orkney white crab meat*
  • 60g cold unsalted butter, diced
  • 60g plain flour, sifted
  • 2 medium eggs, roughly beaten
  • 50g finely grated Gruyère
  • 1⁄4 tsp cayenne pepper
  • 75g frozen sweetcorn kernels
  • corn oil for deep fat frying
For the dip
  • 4 tbsp sweet chilli sauce
  • 1 tbsp lime juice

Step by step

Get ahead
Prepare to the end of step 3 up to 6 hours ahead. The cooked fritters can be reheated in the oven at 180°C for 10 minutes.
  1. If using the tinned crab meat, drain well, or if you are using the potted crab meat, squeeze out the excess liquid, then set aside in a bowl.
  2. Pour 150ml cold water into a saucepan. Add the diced butter and a pinch of salt. Bring to the boil and, once the butter has melted, remove from the heat and tip in the flour. Return to a low heat and, using a wooden spoon, beat vigorously for 3 minutes or until it is smooth and leaves the side of the saucepan.
  3. Remove from the heat and beat in the eggs a little at a time. Make sure each bit of egg is absorbed before adding the next. Once the choux is smooth and glossy, beat in the Gruyère, cayenne pepper, crab and sweetcorn. Season to taste.
  4. Pour the oil into a wide, deep saucepan until it is two thirds of the way full and heat to 180°C, using a thermometer. Using about a third of the batter for each batch, use a couple of teaspoons to carefully push small blobs of mixture into the hot oil, so that each forms a ball, taking care not to let the fritters stick together. Fry for 5 minutes or until golden brown and crisp. Flip halfway through the cooking time to ensure that they are evenly cooked.
  5. Remove from the oil, shake off the excess and tip onto a tray lined with kitchen paper. Repeat, bringing the oil back to 180°C, until all the fritters are cooked. For the dip, mix the sweet chilli sauce with the lime juice, and serve alongside.
Chef quote
These fritters can be served warm or at room temperature and make a great snack or starter with a salad. You will need a kitchen thermometer, which you can find in store

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