3 ears sweet corn
1/2 cup yellow cornmeal
1 1/2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons Old Bay seasoning
1 cup milk
1 tablespoon chopped chives
1/2 pound jumbo lump crabmeat
2 eggs
Corn oil (enough for deep-frying— 2 inches deep)
Thai sweet chili sauce (for dipping)
Husk the corn and blanch in plenty of boiling salted water. Cook 5 minutes, drain off water, then cut off the kernels and set aside.
Sift together the cornmeal, flour, baking powder and Old Bay in a medium-sized bowl. In another bowl, mix together the milk, corn, chives, crabmeat and eggs. Make a well in the center of the dry ingredients and add the liquid and stir gently. The batter can always be adjusted for consistency with either more flour or more milk. (It should appear like thick porridge or oatmeal, a bit thicker than pancake batter.) Chill the batter for at least 1 hour.
Heat oil to 350 degrees, and drop spoonfuls of batter into the oil and fry until golden and crispy. Drain fritters on paper towels and serve hot with a bowl of sweet chili sauce. Serves 4 to 6.
