Crab, Corn & Coconut Fritters with Chilli Jam Recipe

Ingredients

1 sweetcorn cob
1 chilli
2 limes
2 spring onions
A large handful of coriander
50g cornflour
50g coconut flour
1 tsp baking powder
1 egg
150-200ml sparkling water
200g handpicked 50/50 Cornish crab
3 tbsp chilli jam

Prep: 20 mins | Cook: 20 mins
Makes approximately 10-15 fritters

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Method

1. Pull the leaves and the silks off the sweetcorn cob. Lay the cob on a chopping board and carefully cut down the sides with a knife, rotating as you go, to slice off the kernels. Tip them into a large bowl.

2. Halve, deseed and finely chop the chilli. Finely grate the zest from the limes. Trim and thinly slice the spring onions. Finely chop the coriander leaves and stalks. Add them to the bowl with the sweetcorn.

3. In a separate bowl, mix together the cornflour, coconut flour and baking powder. Crack the egg into a small bowl and beat, then add to the dry ingredients with 150ml sparkling water. Whisk together till smooth.

4. Tip in the 50/50 crab meat and the sweetcorn kernels. Add a good pinch of salt and pepper. Mix well to combine. If the batter is too thick, add a little more sparkling water. The batter should be thick but not dry.

5. Place a large frying pan on a medium heat for a couple of mins. When the pan is warm, pour in 2 tbsp oil. Drop a heaped dessert spoon of the batter into the pan. Depending on the size of your pan, add 2 or 3 more spoonfuls.

6. Fry for about 3 mins, then carefully flip the fritters over. Fry for a further 2-3 mins till golden brown on each side and cooked through. Transfer to a plate lined with kitchen paper. Keep warm in an oven set to a low temperature, if liked. Continue till you have used all the batter, adding more oil as needed.

7. Squeeze the juice from 1 lime into a bowl. Stir in the chilli jam. Cut the remaining lime into wedges.

8. Arrange the fritters on a serving plate and sprinkle with a little sea salt and a few coriander leaves. Serve them with the chilli jam to dunk and wedges of lime for squeezing.