Serves 4 (makes about 12 fritters)
3 cobs of corn, kernels removed
2 x 170g cans crabmeat, drained
2 tbsp finely chopped chives
¾ cup self-raising flour
¼ cup milk
½ tsp saffron threads
1 cup good-quality purchased aioli
vegetable oil for deep frying
lemon wedges, to serve
1 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.
2 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.
3 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.
4 Transfer to a tray lined with paper towel. Cook remaining batter.
5 Serve fritters with saffron aioli and lemon wedges.