New Mexico Style Recipe Highlight: #4

August 15th, 2013 at 11:07 am by under Face of Fox

Crab and Corn Fritters with Red Chile Glaze

Nicole Curtis Ammernan & Chef Michelle Roetzer — Sante Fe School of Cooking

Yummy Corn Fritters with Red Chile Glaze From the Ladies of Santa Fe School of Cooking

  • Prep Time (minutes): 20
  • Cook Time (minutes): 20
  • Ready In (minutes): 40
  • Course: Main Dish
  • Cuisine: American
  • Servings: 4
  • Occasion: Any
  • Difficulty Level: Easy
Ingredients
  • 3/4 cup flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon salt
  • 1 1/2 tablespoon hot Chimayo chile powder
  • 3 large eggs, lightly beaten
  • 1 tablespoon sour cream
  • 1 cup (packed) fresh crab meat (picked over to remove any shell fragments)
  • 1/2 cup corn kernels
  • ****Red Chile Glaze****
  • 2 cups apple cider vinegar
  • 2 cups apple cider
  • 1 1/2 cup dark brown sugar
  • 2 tablspoons chile caribe
  • 1 stick canela
Directions
  1. Combine flour, baking powder, salt and chile powder in a mixing bowl. Add eggs and sour cream and whisk together until smooth. Add corn and crabmeat and combine.
  2. Heat oil 3/4 inch deep in a heavy bottomed pan over medium heat to 350 degrees. Carefully drop heaping tablespoon sized dollops into hot oil. Cook for 4 to 5 minutes or until golden brown on the outside and cooked through. Remove from oil with slotted spoon and place on a paper towel-lined plate to drain off excess oil.
  3. Serve with red chile glaze .
  4. Fritters will be different in shapes and sizes and therefore cook at different rates. Try timing one or two different sizes to find out what works best for you.
  5. Fritters should be seasoned with salt immediately after coming out of the oil and enjoyed as soon as they are ready.
  6. ****Red Chile Glaze****
  7. Combine all ingredients in a saucepan and place over a medium-high heat. Simmer until reduced by approximately 75% or until a syrupy consistency is achieved.
  8. Cool to room temperature before serving.

 

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