Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Recipe courtesy of Clarissa Dickson Wright
and
Jennifer Paterson
Show:
Two Fat Ladies
Episode:
Fish & Shellfish
Crab, Corn and Coriander Fritters
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- Level: Intermediate
- Total: 4 hr 45 min
- Prep: 25 min
- Inactive: 4 hr
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 10 g
- Cholesterol
- 94 mg
- Sodium
- 384 mg
- Level: Intermediate
- Total: 4 hr 45 min
- Prep: 25 min
- Inactive: 4 hr
- Cook: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 167
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 10 g
- Cholesterol
- 94 mg
- Sodium
- 384 mg
Ingredients
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Directions
- Cut the sweet corn kernels from the cob with a sharp knife. Mix together all the ingredients except the oil. Cover and refrigerate for at least half a day.
- Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab mixture. Fry in batches briskly until brown and flip and cook the other side. Drain the fritters on paper towels and keep warm until all are cooked. Serve as soon as possible.
