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From the Kitchen of: Brick
| 6 | ears of Fresh Corn | |
| 1 | Med. | Onion |
| 1 | tsp. | ground Coriander |
| 2 | cloves garlic, crushed | |
| 2 | Tbsp. | chopped parsley |
| 3 | lge. Eggs, lightly beaten | |
| 1/2 | C. | Crab Meat (2 oz) |
| 1/3 | C. | Flour |
| Salt to taste | ||
| Pepper to taste | ||
| Vegetable Oil for frying |
Cut kernels from ears of corn with sharp knife over bowl to catch juices from corn. Mix kernels with onion, coriander, garlic, parsely, eggs, crab meat, flour, salt and pepper Mixture should be the consistency of pancake batter; add more flour if necessary. Mixture can be prepared up to 6 hours ahead; cover and refrigerate. Fry fritters shortly before serving by heating 1 in. of oil in a frying pan. Drop tablespoons of mixture into oil to form 2 in. rounds. Fry over medium heat until brown, about 2 minutes; turn, brown the other side. (Stand back from the pan as corn kernels can burst during frying.) Drain fritters on paper towels; keep in warm oven with door ajar while frying remaining fritters. Serve as soon as possible. Makes 48 1" fritters. Note: Chopped cooked shrimp can be substituted for the crab meat and 6 c. frozen corn kernals can be used instead of fresh corn.