Crab and Corn Fritters 
with Saffron Aioli

By Dixie Elliott

Crab and Corn Fritters 
with Saffron Aioli
Fritters are a great way to use up the last of left over ingredients. Jazz up this recipe with a delicate saffron aioli.

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

2 eggs

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.


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