Avocado, Corn, & Crab Fritters with Horseradish Remoulade

By • July 13, 2014 1 Comments

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Avocado, Corn, & Crab Fritters with Horseradish Remoulade


Author Notes: I grew up going to the Texas state fair where they fried everything from candy bars to butter. I have a special place in my heart for carny food, and this recipe is what I would consider a more...refined, if you will, version of that.

You can serve this with any dipping sauce you want, but I love the tang and spice of a remoulade sauce.
Summer Min

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Serves 6 to 8 as an appetizer

For the remoulade:

  • 1 cup mayonnaise
  • 1 garlic clove, minced
  • 2 tablespoons prepared horseradish
  • 1 tablespoon dijon mustard
  • 1 tablespoon ketchup
  • 1 tablespoon pickle juice (I use bread and butter, but you could use dill as well)
  • juice of half a lemon
  • 1 tablespoon paprika
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried oregano
  • a few dashes of tabasco

For the fritters:

  • 2 eggs
  • 1 tablespoon neutral oil
  • 3/4 cup beer, plus more if batter is too thick
  • 1 1/3 cups all-purpose flour
  • 2 teaspoons salt, divided
  • a few grinds of black pepper
  • 1 tablespoon olive oil
  • 2 ears of corn, kernels only
  • 1 1/2 ripe but still slightly firm avocados, medium dice
  • 6 ounces lump crab meat, picked over to remove any shell fragments
  • juice of one lemon
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon tabasco
  • high heat oil such as refined peanut, canola, or safflower for frying
  1. Combine all of the remoulade ingredients together in a medium bowl. Cover and refrigerate overnight to let the flavors marry.
  2. To make the fritter batter separate egg whites from the yolks. Place whites in a sealed container in the refrigerator for use later. Whisk the neutral oil, egg yolks, and 3/4 cup beer together. Combine flour, 1 teaspoon salt, and pepper in a mixing bowl. Slowly add in the liquid ingredients. Whisk until no lumps remain, the mixture should be thick enough to generously coat anything dipped in, but not so thick as to be paste-like. If it is too thick, add more beer a tablespoon at a time and stir well after each addition. Cover and refrigerate for 2 to 3 hours.
  3. To make the filling, heat up olive oil over medium high in a stainless steel pan. Transfer corn kernels and 1/2 teaspoon salt to the pan and cook for 4 to 5 minutes. Transfer to a clean bowl and let cool. In a mixing bowl, combine cooked corn, avocados, crab, the other 1/2 tsp salt, lemon juice, worcestershire sauce, and tabasco. Stir to incorporate. The avocado acts as the main binder, some of it should be mashed, and some of it should still be in chunks.
  4. In a stand mixer, beat egg whites with the whisk attachment until stiff peaks form. Gently fold it into the rest of the fritter batter. Set up a wire rack on top of a baking sheet for the finished fritters. Preheat oven to 350 degrees F.
  5. In a small stainless steel frying pan, heat up 1 inch of oil over medium high until shimmering and it crackles when you flick in some water. Do a test fry by dropping a heaping tablespoon of filling in the batter, then transferring the batter coated filling into the frying pan with a spoon (making sure to be gentle so the filling doesn't fall apart). It should take about 1 minute to fry into a nice golden brown, flipping once halfway through. If browns too quickly or too slowly, adjust the heat. When the oil is ready, fry the fritters in batches of 3 or 4, again dropping heaping tablespoons of filling into the batter and transferring it from the batter to the frying pan with a spoon. Transfer to the wire rack to drain.
  6. If the first few batches have begun to lose their crisp by the time you finish the last batch, place the fritters (on top of the wire rack/baking sheet contraption in its entirety) in the preheated oven for 6 to 8 minutes. Serve with remoulade and eat immediately.

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