Fritter away your seafood
Crab and corn fritters with fresh tarragon mayonnaise
Show a little love to a Kiwi seafood that’s often overlooked or under-appreciated.
Serves 6-12 as a pass-around snack, or 6 as a brunch or entree.
■ 1 cup homemade or good-quality bought mayonnaise
■ 3 tablespoons fresh tarragon leaves
■ 11⁄2 cups cooked corn kernels (fresh, frozen or canned)
■ 500g cooked and picked crab (or use crayfish meat)
■ 1⁄4 cup finely chopped chives
■ 1⁄4 cup finely chopped pickled peppadew peppers
■ Juice of 1⁄2 lemon
■ 2 eggs
■ 1⁄2 cup flour
■ 1⁄2 teaspoon baking powder
■ 2 tablespoons milk
■ Oil for frying
■ Knob of butter
■ 2 limes, halved Put the mayonnaise and tarragon in a small bowl and, using a stick blender, blitz until blended. Refrigerate until required. Put half the corn kernels in another bowl and blitz to a paste using a stick blender or similar. Add the whole corn kernels, crab, chives, peppers, and lemon juice. To make the batter, put the eggs, flour, baking powder, and milk in a small bowl and blitz with a stick blender or mix with a whisk until free of lumps. Add this to the crab and corn mixture. Season with flaky sea salt and freshly ground black pepper. With a rubber spatula or similar, gently fold everything together until combined. Refrigerate until required. Set a cast-iron skillet or saute pan over medium-low heat. Once hot, add a little oil then add spoonfuls of fritter mix. Cook for a couple of minutes and, once golden, turn the fritters over and repeat. Just before removing the fritters from the pan, add a small knob of butter for flavour. Keep the fritters warm while you repeat with the rest of the mixture. To serve, spoon a little of the tarragon mayonnaise on to each fritter. Serve with the limes on the side for squeezing.