From: Kathy Casey Food Studios, Seattle. Yield: About 24 small fritters.
Fritters:
2 Tbsp. butter
½ cup finely diced onion
1/3 cup finely diced red pepper
2 Tbsp. minced fresh garlic
½ cup fine cornmeal
½ cup flour
2 tsp. baking powder
1 tsp. kosher salt
¼ tsp. cayenne pepper
1 egg
½ cup milk
½ lb. surimi krab, coarsely chopped (or substitute snow crab meat)
½ cup fresh or frozen corn kernels
3 green onions, thinly sliced
Verde Avocado Salsa (yields about 2 cups):
3 Tbsp. fresh lime juice
½ cup canned crushed tomatillos
1 Tbsp. minced fresh garlic
1 tsp. kosher salt
¾ cup chopped cilantro
4 green onions, thinly sliced
½ cup chopped Italian parsley
2 Tbsp. chopped pickled jalapeno
½ cup vegetable oil
1 ripe avocado, diced
For fritters: Heat butter in a large skillet over medium-high heat. Saute onion and red pepper until just tender. Stir in garlic and remove from heat. Let cool.
Meanwhile, in a medium bowl, whisk together cornmeal, flour, baking powder, salt and cayenne pepper. In another large bowl, whisk together egg and milk.
When sautéed vegetables are cool, add them to egg mixture. Add reserved cornmeal mixture and mix lightly. Fold in surimi, corn and green onions. Do not over-mix. Fold in just until evenly distributed. Hold, refrigerated, for service.
Heat a fryer to 360°F. In batches, drop batter by a #40 scoop into the hot oil. Do not crowd fryer. Cook until fritters are golden brown and cooked through, about 3 minutes, turning as needed. Drain well. Serve immediately with verde avocado salsa.
For verde avocado salsa: Combine ingredients in a blender and blend until pureed. Finished texture of sauce should resemble pesto. Hold, refrigerated, for service.
