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    Crab and Sweet Corn Fritters With Tartar Sauce: Ingredients

    Uploaded by

    Shane Brown
    Crab and corn fritters

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Crab and Sweet Corn Fritters With Tartar Sauce: Ingredients

    Uploaded by

    Shane Brown
    34 views1 page
    Crab and corn fritters

    Original Title

    JWUAppCrabSweetCornFrittersTartarSce

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Crab and corn fritters

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    34 views1 page

    Crab and Sweet Corn Fritters With Tartar Sauce: Ingredients

    Uploaded by

    Shane Brown
    Crab and corn fritters

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Crab and Sweet Corn

    Fritters with Tartar Sauce


    Yield: 10 servings
    Serving Size: Fritters: 6 ounces (170 grams) Tartar Sauce: 1 ounces (45 milliliters)

    Ingredients: U.S. Standard Metric


    Fritters:
    Flour 2 cups 283 grams
    Baking powder teaspoon teaspoon
    Eggs, beaten 4 each 4 each
    Milk 8 ounces 237 milliliters
    Onion, peeled, diced brunoise 4 ounces 115 grams
    Corn kernels, frozen or fresh 12 ounces 340 grams
    Salt To taste To taste
    White pepper, ground To taste To taste
    Crabmeat 1 pound 454 grams
    Tartar Sauce:
    Mayonnaise 1 cups 355 milliliters
    Dill pickles, diced brunoise 1 ounces 43 grams
    Onion, peeled, diced brunoise 1 ounces 43 grams
    Capers, drained, rinsed, roughly chopped 1 ounces 43 grams
    Parsley, fresh, washed, dried, finely chopped ounce 7 grams
    Lemon juice, freshly squeezed, seeds removed 1 ounce 30 milliliters

    Method of Preparation:
    1. Gather all the ingredients and equipment.
    2. Preheat the deep fryer.
    3. For Fritters: Combine the flour and baking powder in a large bowl.
    4. In another bowl, combine the eggs, milk, onion, and corn, and mix well.
    5. Add the wet mixture to the dry, season with salt and pepper, and stir until smooth.
    Copyright 2010 by Johnson & Wales University. All rights reserved.

    6. Add the crabmeat, and gently fold to incorporate.


    Appetizers

    7. For Tartar Sauce: Combine all ingredients, and mix well. Hold in refrigerator until service.
    8. For Service: Drop batter by spoonfuls into the hot oil, and fry until golden brown on
    all sides. Cook one first and taste to check seasonings; adjust as needed before frying
    the rest.
    9. Drain on absorbent towels, and then transfer to a hotel pan lined with absorbent tow-
    els and hold at 136F (58C) briefly, if necessary. Fritters are best served immediately
    after frying.
    10. Serve 2 fritters per order with tarter sauce on the side.

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