Patrick Clark's Crab And Corn Fritters
Contributed by: Cooking with Patrick Clark
- 1 1/4 cups all purpose flour
- 1 teaspoon baking powder
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 6 ounces crabmeat
- 3/4 cup flat beer
- 1 1/4 cups fresh corn kernels
- 1 egg white lightly beaten
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh parsley
- 1 jalapeno pepper
- 1 tablespoon chopped onion
- Canola oil for frying
Combine the flour, baking powder, salt and nutmeg in a medium bowl. Combine the crab, beer,
corn and egg white in a small bowl. Add the crab mixture to the flour mixture and stir until just
combined. Add the chives, parsley, jalapeno and onion and stir until incorporated.
Heat the canola to 375 degrees in a large saucepan. Drop 1 tablespoon of the batter into the
hot oil and cook for one minute or until golden brown. Remove the fritter from the oil and drain
on paper towels. Repeat with the remaining batter.
Place the fritter on a large plate or bowl and serve immediately.
A group of renowned chefs including Charlie Trotter, Thomas Keller and Emeril Lagasse
have collaborated to honour the memory of their colleague Patrick Clark with a collection of his
recipes. Trained as a chef in the French tradition, he died at the age of 42 while awaiting a heart
transplant. In the African American community, Clark was a culinary pioneer and role model. The
proceeds from Cooking with Patrick Clark will be donated to his family.
Serving Size: Serves 4.