Double Corn Fritters w Crab Creme Fraiche

Bon Appetit, Oct. 2005
notes by Marilyn Melvin

It was suggested to eat these with a lightly chilled OR Pinot Gris

Creme Fraiche (can be made 2 hrs ahead):

6 oz. crabmeat, patted dry and flaked ( I used 8 oz)
1/2 c creme fraiche (or sour cream)
1/4 c finely chopped fresh chives + chives for garnish
1/4 t of ground white pepper
pinch of cayenne

Combine crab, creme fraiche, chives, pepper, and cayenne, salt.

Fritters:

2/3 cup yellow cornmeal
3 T all purpose flour
1 t sugar
1/8 t baking soda
1/8 t salt
1/2 c buttermilk (if you do not have use milk with some lemon juice)
1 large egg
2/3 c fresh corn kernels (I used room defrosted frozen)
1/2 c diced red onion
1/2 c diced red bell pepper
Corn oil (for frying) - I use olive oil

Mix first 5 ingredients
Whisk buttermilk and egg; stir into dry ingredients
Stir in corn, onion, bell pepper - DO NOT OVERMIX

Cook on a griddle - 1 scant tablespoon of batter spread to 2 " round. (about 2 minutes per side.)
(Can be made ahead and reheated in 350 oven; better cooked at last minute)