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Grilled Corn and Crab Fritters with Ricotta, Cherry Tomatoes and Basil

To me, this is the ultimate summer meal, one that also happens to utilize two of my (and anyone else that loves food) favorite in-season savory produce items – sweet corn and tomatoes.

Ingredients

    • 4 ears corn (about 2 ½ cups)
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • 2 green onions
    • ¼ cup finely chopped onion
    • 2 garlic cloves, minced
    • ½ cup flour (plus more if needed)
    • 1 egg whisked
    • ½ cup lump crab meat
    • Oil for frying
    • Topping
    • 1 cup halved cherry tomatoes
    • 1 ear corn
    • ¼ cup torn basil
    • ½ cup lump crab meat
    • ½ cup ricotta cheese

Directions

  1. Heat a grill, grill corn (for fritters and topping) until slightly charred and cooked, about 10 minutes. Remove from cob.
  2. Heat about 1/4 inch of canola oil in a cast-iron skillet to 375 degrees,
  3. In a large bowl combine corn, green onion, onion, garlic, salt, flour and egg. Gently fold in lump crab meat, trying not to break up the pieces. If batter is too wet, add more flour 1 tablespoon at a time until the mixture can be formed into fritters or patties.
  4. Using a 1/4 cup measure, scoop out and form into flat fritters. Fry 3-4 at a time in the oil, about 1-2 minutes per side or until golden brown. Drain on paper towels.
  5. In another bowl, combine cherry tomatoes, remaining corn, basil and crab meat. Season with salt and pepper.
  6. To assemble, top each fritter with a heaping tablespoon of ricotta, then top with corn, tomatoes and crab.