Rating: 3 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 0

Top these corn and crabmeat fritters with guacamole to give the main dish fritters some Mexican flair and a splash of color.

Julianna Grimes
Recipe by Cooking Light January 2010

Gallery

Romulo Yanes; Styling: Deborah Williams

Recipe Summary

total:
45 mins
Yield:
5 servings (serving size: 2 fritters and 2 tablespoons guacamole)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare fritters, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper) in a large bowl, stirring well with a whisk. Combine buttermilk and eggs, stirring well. Add egg mixture, corn, and crab to flour mixture, stirring gently until moist.

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  • Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add 5 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten. Cook 4 minutes on each side or until golden and thoroughly cooked. Repeat procedure with remaining 2 tablespoons oil and batter.

  • To prepare guacamole, combine tomato and remaining ingredients in a bowl. Mash avocado with fork to desired consistency. Serve with fritters.

Nutrition Facts

408 calories; fat 23.8g; saturated fat 3.1g; mono fat 12g; poly fat 6g; protein 14.7g; carbohydrates 36.4g; fiber 3.7g; cholesterol 130mg; iron 2.9mg; sodium 562mg; calcium 140mg.
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