Spicy Thai Crab and Sweet Corn Fritters
3 large eggs, lightly beaten
1 tablespoon(s) fish sauce or soy sauce
2 teaspoon(s) chili garlic sauce
1 teaspoon(s) fresh ginger, grated
6 ounce(s) lump crabmeat, drained, flaked, and picked over for cartilage
1.5 cup(s) frozen (or canned) sweet corn kernels, thawed
.5 cup(s) green onions, thinly sliced
3 tablespoon(s) fresh cilantro or Thai basil , chopped
.5 cup(s) all-purpose flour
Canola oil, for frying
Thai chili roasted garlic dipping sauce or other favorite dipping sauce (optional)
(1) In medium bowl combine eggs, fish or soy sauce, chili garlic sauce, and ginger. Stir in crabmeat, corn, green onions, and cilantro. Add flour; stir until ingredients are combined.
(2) In 12-inch skillet over medium-high heat, heat 1/2-inch canola oil until hot. Carefully spoon crab mixture by rounded tablespoonfuls into hot oil, flattening slightly with spoon. Cook fritters about 2 minutes on each side until golden brown and crisp. Remove to paper towels to drain. Repeat with remaining batter. Serve immediately with dipping sauce.