Because Nothing’s As Good As A Fritter…Corn and Crab Fritters

The weeone and I were having an epic conversation the other day about fried foods. She mentioned she didn’t know what a fritter was. *GASP* Total parenting fail. Now, granted, fritters are often not the healthiest food on earth, but for a southern girl, it’s something you should at least be aware of by age 9!

Thus the Corn and Crab Fritter recipe. Weeone thought a corn fritter sounded great and I had some crab I wanted to use up, so we combined the two and made ourselves little balls of deep fried goodness.

*I will go on record that this was NOT something that I should have been eating given my 40 by 40 quest, but sometimes, you’ve just got to live a little!

The dry ingredients get blended

The wet ingredients were blended separately.

The wet + the dry + corn + crab.

Well hello, hot oil. Yes, the fritter WOULD like to come in for a swim!

Draining hot fritters of their oil.


The perfect corn and crab fritter!

Corn and Crab Fritters

  • 3 cups oil for frying
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white sugar
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1 tablespoon shortening, melted
  • 1 (12 ounce) can whole kernel corn, drained
  • 12 ounces crab meat
Heat the oil in a heavy pot to about 365 degrees F.
Combine the wet ingredients in one bowl and the dry in another. Blend together, adding the corn and the crab.
Drop spoonfuls or balls of dough into the frying oil and fry until golden. Drain on towels when you remove them from the oil.
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