Crab & Corn Fritters
Makes about 2 dozen fritters

Ingredients:

4 whole eggs

2 C. fresh corn kernels (or frozen corn kernels, thawed)

18 oz lump crabmeat, drained and rinsed

Juice of 1 lemon

2 tsp. crab seasoning, such as Old Bay

1/2 tsp. ground cumin

3/4 C. PureLiving Sprouted Quinoa Flour

1/4 C. Shiloh Farms Organic Coconut Flour

1 tsp. baking powder

2 Tbsp. fresh parsley, chopped

Vegetable oil for deep frying

Directions:

1.  Combine all ingredients (except oil) in a food processor; pulse until uniformly mixed but still chunky

2.  Transfer mixture to a bowl, cover, and refrigerate for at least 20 minutes

3.  Fill a medium, heavy-gauge saucepan with about 1″-2″ vegetable oil; place over medium-high heat, until a thermometer registers 360° (achieving proper oil temperature is critical to ensuring that fritters cook fully without over-browning)

4.  In batches of no more than 5 at a time, carefully drop 1″ spoonfuls of chilled batter into hot oil; deep fry until fully cooked and golden brown, about 3 minutes

5.  Remove fritters from the oil with a slotted spoon and drain briefly on paper towels; continue working until all batter is used

6.  Serve immediately with Spicy Remoulade Dipping Sauce (recipe below)

Spicy Remoulade Dipping Sauce

Ingredients:

1 C. mayonnaise

2 Tbsp. yellow mustard

1 clove garlic, minced

2 Tbsp. capers, minced

1 Tbsp. Sriracha or Sambal chili paste

Directions:

1.  Combine all ingredients in a small serving bowl

2.  Refrigerate for at least 20 minutes to allow flavors to blend