Corn and Crab Fritters with Garlic Aioli

Ingredients:

1 tablespoon unsalted butter
2 ears sweet corn , shucked and kernels removed or 1 1/2 cups frozen corn , thawed
1 small onion , finely chopped
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon ground red pepper
2/3 cup milk
2 large eggs
1 pound fresh lump crabmeat , picked over
Vegetable oil for pan-frying
Garlic aioli

Preheat oven to 250°. Line 2 baking sheets with a double layer of paper towels.

In a medium skillet over medium heat, melt butter. Add corn and onion; cook, stirring occasionally, until onion softens, 8 to 10 minutes. Remove from heat; cool.

In a large bowl, combine flour, baking powder, salt, pepper, and red pepper. In a medium bowl, whisk together milk and eggs. Gradually whisk milk mixture into flour mixture just until smooth. Stir in corn mixture and crabmeat. Cover and refrigerate 10 minutes.

Meanwhile, add enough oil to a large, heavy skillet so it reaches 1/4 inch deep; heat over medium-high heat. Carefully drop 6 to 8 mounds of batter by level tablespoon into hot oil. Cook until golden brown, about 1 minute per side. Transfer fritters to paper towels; keep warm in oven. Repeat with remaining batter. Serve with garlic aioli.

Makes about 46

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Garlic Aioli

This is a perfect dip for Corn and Crab Fritters!

Ingredients:

1 small Yukon Gold potato , peeled and quartered
1 1/2 teaspoons kosher salt
3 cloves garlic , finely chopped
1 tablespoon Dijon mustard
1 large egg yolk
1/4 teaspoon freshly ground pepper
2/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice

To make aioli: In a stockpot, place potato and enough cold water to cover; bring to boil. Add 1 teaspoon salt and cook until tender, about 15 minutes. Drain.

In a food processor, blend potato, garlic, mustard, egg yolk, remaining 1/2 teaspoon salt, and pepper. With machine running, gradually add oil in a slow, steady stream until thick and blended. Add lemon juice; transfer to serving bowl.

Makes 1 1/4 cups

From oprah.com