Cooking coach Adam Wisnewski joins the Morning Show and in this week’s Kitchen Confidence, he’s making some corn fritters with crab.
½ tsp salt
½ tsp pepper
1 tsp sugar
1 tsp baking powder
1 cup all-purpose flour
2 eggs, lightly beaten
1/2 cup heavy cream
1 TBS Vegetable oil (plus more for frying)
1 cup shredded crab meat
2 cups corn kernels
¼ cup minced onion
Combine first 5 (dry) ingredients together in a large bowl.
Stir in eggs, cream, oil. Combine until mostly smooth
Mix in corn, crab and onions
Heat griddle pan to medium high, add oil so that you get a light sizzle
Drop by 2 TBS dollops into oil, fry on two sides until brown
Try: Any shredded veggie! Zucchini (squeeze dry), carrots, broccoli. Shredded spinach.
Add: A little corn meal
Top with: Chopped green onions, Remoulade, guacomole, or garlic mayo