Corn-tez Allen Crab Fritters

This weekend I went to the shore, got a tan and ate amazing, golden, fried creamed corn fritters. I said "Holy moly, I've gotta make these - now who can I work into this post..."

Cornerback Cortez Allen played for the Bulldogs at the Citadel and was the Steelers' fourth round pick in the 2011 draft. He had two of the Steelers' 10 interceptions in the 2012 season, both in the week 16 game against Cincinnati AND was recently hailed as a "breakout player to watch" by He's moved into position as a starter alongside William Gay and Ike Taylor and hopefully has some big things ahead of him this season. 

MMM, fried corn fritters. 

If hash browns and corn-crab fritters = a fried food binge, then so be it. These were a very similar process to the last post and were equally if not more awesome. Someone who shall henceforth be known as my Creative Director suggested to add some lump crab meat to a beautifully fried corn fritter recipe from The Pioneer Woman, and I made a Sriracha-Honey sauce to go with it. Most of these were devoured before I was finished frying. Here we go...

Corn-tez Allen Crab Fritters with Sriracha-Honey Sauce
Recipe adapted from The Pioneer Woman

1 cup flour
1 tbps sugar
1 tsp baking powder
2 eggs
1/2 cup milk
1 1/2 tsp salt
3/4 tsp cayenne pepper
4 cups corn kernels (2 cans, drained and strained)
3 tbsp chopped chives 
8 oz lump crab meat
canola oil, for frying (2-3 cups)

For the sauce
2/3 cup honey
3 tbsp Sriracha sauce

Whisk flour, sugar and baking powder in large mixing bowl. Whisk in eggs, milk, salt and cayenne. Fold in corn (be sure to strain excess liquid thoroughly through sieve/strainer), chives and crab meat. Mix thoroughly.

Heat canola oil in cast-iron pan over medium heat. Drop a small lump of corn-crab mix in to test temperature (if it sizzles and browns quickly, you're set). Drop tbsp-sized dollops of mixture into oil in batches about 4 at-a-time. Once the edges start to turn golden-brown (about 4 minutes), turn over. Let fry another 3-4 minutes, remove and drain on paper towels. Continue with the rest of mixture in small batches. 

Stir together honey and Sriracha in small bowl. Let fritters cool, then dip and enjoy!

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