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S I M P L IF Y YOUR S U M MER THREE EASY RECIPES THAT CELEB RATE THE SEASON

CORN-AND-CRAB FRITTERS WITH COMEBACK SAUCE BY P OSTA L FISH COM PA N Y

4 ears of corn, husked (can substitute one 15.25 oz. can of corn, drained) Vegetable oil for frying 1¼ cups self-rising cornmeal 1¼ cups all-purpose flour 1 tsp. sea salt ½ cup milk ½ cup buttermilk 2 large eggs, slightly beaten ½ cup butter, melted ¼ cup flat-leaf parsley, chopped 1 cup claw or backfin crabmeat, picked clean off the shell

Cut kernels from corn; set aside. Pour vegetable oil to a depth of 2 inches in a highsided cast-iron skillet. Heat oil to 340 F. In a medium bowl, sift together cornmeal, flour and sea salt. In a small bowl, combine milk, buttermilk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in melted butter, and gently fold in parsley, corn and crabmeat. Dip a clean spoon into the hot oil and then use the spoon to place a small scoop of fritter mix into the oil. Cook until golden, turning once. Drain on paper towels. Comeback Sauce ½ cup Duke’s mayonnaise ½ cup Heinz chili sauce 2 Tbsp. fresh lemon juice 2 Tbsp. fresh lime juice 3 Tbsp. Worcestershire sauce 2 Tbsp. garlic powder 2 Tbsp. onion powder 2 Tbsp. smoked paprika Crystal hot sauce (or your favorite hot sauce) to taste Mix all ingredients in a bowl and serve chilled. 

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Pair this with an ice-cold Fullsteam Paycheck Pilsner.

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Chapel Hill Magazine July/Aug 2020  

Chapel Hill Magazine July/Aug 2020  

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