Florida Crab and Corn Fritters

In 'The Glory of Southern Cooking' by James Villas

• Ready In: 1 hr 6 mins
• Serves: 6

Ingredients

• 1  cup yellow cornmeal
• 1⁄2 cup all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon baking soda
•  salt
•  cayenne pepper
• 2  large eggs, beaten
• 1  cup ricotta cheese
• 1⁄3 cup buttermilk
• 1 1⁄2 tablespoons fresh lime juice
• 4  tablespoons butter
• 1 1⁄2 cups corn kernels (fresh or frozen and thawed)
• 1⁄2 cup  finely chopped red bell pepper
• 2  scallions, finely chopped
• 1  lb fresh lump crabmeat, picked over for shells and cartilage and flaked
•  vegetable oil

Directions

1. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cayenne pepper to.
2. taste; stir until well blended.
3. In a small bowl, combine the eggs, cheese, buttermilk, and lime juice; stir until well blended.
4. Add to the dry ingredients; stir until the batter is well blended and smooth; set aside.
5. In a medium skillet, melt the butter over medium heat; add the corn, bell pepper, and scallions andcook, stirring, until softened, 4-5 minutes.
6. Add the cooked vegetables and crabmeat to the batter, stir gently with a fork until well mixed, and form the mixture into 6 oval patties.
7. In a large heavy skillet, heat about 1/4-inch of oil over med-high heat; cook the patties about 3 minutes on each side or until golden; drain on paper towels.
8. Serve hot.