Holiday Tasting Party Recipes

RECIPE NAME: FIREY FRITTERS

INGREDIENTS:
1 (11 oz) can corn niblets, drained & rinsed
8 oz fresh crabmeat, roughly chopped
2 fresh Scotch Bonnets or habernero chiles, stemmed, seeded and minced
1 fresh Serrano or Jalapeno chiles, stemmed, seeded and minced
2 small shallots, finely chopped
2 cloves garlic
1 egg, beaten
2 Tbs. water
1/4 cup all purpose flour
1/4 cup baking soda
1 tsp. ground cumin
1/2 tsp. ground coriander
1 tsp. salt
3 Tbs. canola oil
Lime wedges, (optional for garnish)

HOW TO MAKE THIS:
Blend the corn into a coarse paste in a food processor, but do not puree'. Transfer to a blow and add the crab, chiles, shallots, garlic, egg and water. Mix well. In another bowl, mix together the flour, baking soda, spices and salt. Add to the corn mixture and stir gently to combine.

Preheat oven to 250 degrees and line a large baking sheet with paper towels.

In a large frying pan over high heat, heat oil to 375 degrees. Carefully drop large spoonfuls (each about 2 or 3 tablespoons) of the mixture into the oil until as many have been added as can fit without touching. Fry on each side until golden brown, about 2 minutes total. Using a slotted spoon, transfer to the paper towel lined baking sheet to drain. Repeat for remaining fritters. (The fritter may be made 15 minutes ahead of serving and kept warm in a 250 degree oven). Serve hot, garnish with lime wedges.

MY TIP: Don't make this unless you like HOT & Spicy! Prep time: 45 minutes Serves: Chileheads - about 20 fritters

MY NAME: Michelle Faries