Crab and Corn Fritters with Saffron Aioli

By MiNDFOOD

Crab and Corn Fritters with Saffron Aioli
These Crab and Corn Fritters with Saffron Aioli and Lemon look and taste incredible, if fresh corn is unavailable substitute with frozen or canned. Jazz up the store-bought aioli with ​saffron and enjoy the fritters with a squeeze of lemon.

Crab and Corn Fritters with Saffron Aioli Recipe

These fritters look and taste incredible, if fresh corn is unavailable substitute with frozen or canned. Jazz up the store-bought aioli with ​saffron and enjoy the fritters with a squeeze of lemon.

Serves 4 (makes about 12 fritters)

Ingredients:

3 cobs of corn, kernels removed

2 x 170g cans crabmeat, drained

2 tbsp finely chopped chives

¾ cup self-raising flour

2 eggs

¼ cup milk

½ tsp saffron threads

1 cup good-quality purchased aioli

vegetable oil for deep frying

lemon wedges, to serve

Method:

Combine corn kernels, crabmeat, chives and flour in a bowl. Whisk eggs and milk in a jug. Add egg mixture to corn mixture and stir until combined. Season with salt and pepper.

Place saffron threads into a bowl with 2 tsp 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-high heat. When oil is hot, carefully drop tablespoonfuls of mixture, 4-5 at a time, into oil. Cook for 3 minutes or until fritters are golden.

Transfer to a tray lined with paper towel. Cook remaining batter.

Serve fritters with saffron aioli and lemon wedges.

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