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Crab and Chorizo Fritters

Crab and Chorizo Fritters

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  • 1/2 cup inely chopped dry-cured link chorizo (about 2.2 ounces)

Recipe Preparation

  • Bring 1 cup water, butter, and salt to boil in heavy medium saucepan, stirring until butter melts and salt dissolves. Add flour and cumin. Stir vigorously 3 minutes. Remove from heat. Mix in eggs 1 at a time, blending well after each addition. Stir in chopped chorizo and sofrito. Gently stir in crabmeat.

  • Pour enough oil into heavy large saucepan to reach depth of 3 inches. Heat over medium heat to 375°F. Working in batches, spoon dough carefully into oil by tablespoonfuls, flattening slightly with back of metal spatula. Fry fritters until cooked through and brown on both sides, turning once, and adding more oil as needed, about 5 minutes total.

  • Transfer fritters to paper towels to drain; serve.

Reviews Section

Salt Cod and Crab Fritters

You can prepare the fritters ahead and then fry them when you're ready to eat. Save the potato skins for Potato Skin Curls with Fresh Herbs.

1 lb. medium Yukon Gold potatoes (3 or 4), peeled and cut into 1-inch pieces

3 Tbs. extra-virgin olive oil

1 medium yellow onion, minced

3 medium cloves garlic, minced

3 Tbs. finely chopped fresh cilantro

1 tsp. hot pepper sauce more to taste

8 oz. jumbo lump crabmeat, drained well and picked over

The day before you plan to serve the fritters, rinse the salt cod well under cool running water to remove any surface salt. Put it in a large bowl and cover with cold water. Cover the bowl and refrigerate for 24 hours, changing the water several times.

Bring a 4-quart saucepan filled with enough water to accommodate the cod (about 3 quarts) to a boil over high heat. Reduce the heat to low, add the soaked cod, and simmer gently until it flakes easily with a fork, 10 to 20 minutes. Drain well and let cool. Remove and discard any bits of skin, bone, or spongy ends.

Meanwhile, put the potatoes in a 4-quart saucepan and add enough cold water to cover by 2 inches. Add 1 Tbs. salt, cover, and bring to a boil over high heat. Simmer until tender, 10 to 12 minutes. Drain, transfer to a bowl, and mash well. Set aside.

In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and cook, stirring often, until golden brown, 4 to 7 minutes. Add the garlic and cook for 1 minute more. Add to the mashed potatoes.

Pulse the cooked cod in a food processor until finely shredded. Add the cod to the potatoes, along with the cilantro and hot sauce. Mix well and season to taste with salt and more hot pepper sauce. Stir in the egg yolk and then gently fold in the crab. In a small bowl, whisk the egg white to soft peaks and gently fold it into the cod mixture.

Pinch off walnut-size pieces of the cod mixture, roll them into balls, and set aside on a tray. (The recipe may be prepared up to this point 2 hours ahead keep refrigerated.)

Heat 1-1/2 inches of vegetable oil in a 4-quart saucepan over medium-high heat until it reaches 360°F on a deep fat/candy thermometer. Fry the fritters in batches of 4 or 5 until golden-brown, 2 to 3 minutes. Transfer to a baking sheet lined with paper towels to drain. Sprinkle with salt while still sizzling. Serve warm or at room temperature.

Nutrition Information (per serving): Size : per fritter Calories (kcal): 70 Fat (g): fat g 4 Fat Calories (kcal): 35 Saturated Fat (g): sat fat g 0 Protein (g): protein g 6 Monounsaturated Fat (g): 2 Carbohydrates (g): carbs g 3 Polyunsaturated Fat (g): 1 Sodium (mg): sodium mg 170 Cholesterol (mg): cholesterol mg 20 Fiber (g): fiber g 0

by David Leite from Fine Cooking, Issue 106

A look at some history of Corn Fritters

Corn fritters are fritters made of corn. Originating in Native American cuisine, they are a traditional sweet and savory snack in the Southern United States, as well as Indonesia where they are known as perkedel jagung or bakwan jagung. Fritters are found in many cuisines. The French beignets, Italian bigne, and Greek loukoumades are sweet cakes of the first type of fritter.

Corn Fritter Around the World

Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying technique, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures.

European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based variations of European breads made from grains available on that continent. The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods, none more famous perhaps than Southern fried chicken.

On the other side of the world, maize seeds from the Americas were introduced into Southeast Asia in the late 16th century through Spanish and Portuguese traders. The plant thrived in the tropical climate of Indonesia, and soon became a staple food plant in drier areas of central and southeastern Indonesia, since it requires much less water than wet rice. Coconut and palm oil have been essential elements of Indonesian cuisine for centuries. The deep fried technique using palm oil was probably borrowed from Portuguese colonists and Indonesia has its own type of corn fritter, called perkedel jagung or bakwan jagung.

Palauan Ulkoy Shrimp Fritters Recipe

Palauan Ulkoy are delicious, deep fried fritters, made with squash, shrimp, and special zesty seasonings. They are a national favorite in Palau, and a real treat for tourists, too.

(Photo Attributed to Author: ProjectManhattan)

Palauan Ulkoy Recipe-

  • 1/2 lb. medium to large sized shrimp (prawns) peeled, deveined, and chopped into 1/4″ cubes
  • 1 tsp. Creole seasoning (plus more for dusting fritters)
  • 2 tbsp. salted butter
  • 1/2 cup chopped white or yellow onions
  • 3 large eggs, whisked until frothy
  • 1-1/2 cups whole milk
  • 1 tbsp. baking powder
  • 1-1/2 teaspoons salt (plus a little more, to taste, see directions below)
  • 1/2 tsp. ground cayenne pepper
  • 4 cups all-purpose flour
  • 2 tbsp. chopped fresh parsley leaves
  • 1 lb. summer squash, peeled and grated , for deep-frying
  1. Lightly season the shrimp with the Creole seasoning and set aside for now.
  2. Melt the butter in a medium sized skillet over medium-high heat. Add in the onions and sauté, stirring, for 2 to 3 minutes, until soft, translucent, and fragrant.
  3. Add in the shrimp pieces and just a dash of salt (or to taste, but over-salting will ruin the finished product) continue cooking, stirring, for another 2 to 3 minutes, until the shrimp turns pink. Set aside for now, allowing to cool.
  4. In a deep fryer or a large cooking pot, heat the oil to 360 degrees Fahrenheit.
  5. While the oil is heating up, make the batter. Whisk the milk, baking powder, salt, and cayenne together with the eggs.
  6. Now add and stir in the flour, just 1/4 cup at a time, beating and incorporating until all the flour is in the mixture and you have a nice, smooth batter.
  7. Add and stir in the chopped parsley.
  8. Next, add and stir in the shrimp mixture, then the grated summer squash. Fold the batter together gently until fully mixed.
  9. Use a large ladle to scoop up portions of the batter, and carefully lower them into the hot oil.
  10. The cooking fritters will pop to the surface. When they do, use a slotted cooking spoon to roll them in the oil so that they will brown them evenly. Keep cooking until they are a nice, golden brown all over – about 3 minutes should do it.
  11. Remove the cooked fritters from the oil with a slotted spoon, and place on a paper-towel-lined tray to drain.
  12. Serve your Palauan Ulkoy while still nice and hot, with some Creole seasoning on the table for people to dust on to their own tastes.

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  1. Combine everything, except the cooking oil and lemon for garnish, and season with salt and pepper. Mix together well and form into fritters with wet hands.
  2. Place in the fridge for a minimum of 30 minutes to rest. It's also a chance for the breadcrumbs to absorb any excess crab juice.
  3. Shallow fry on a medium heat for a few minutes, only once on each side. Place on a plate layered with kitchen towels after cooking.
  4. Squeeze lemon juice over the fritters. Serve warm.

Cook's tips

We like to use olive oil for the frying, but any neutral oil will do. Panko breadcrumbs are Japanese-style crumbs and are available in supermarkets nationwide.

Having several cans of this Sealord Crab Meat in your pantry makes the crab cakes so easy to prepare. Even scattered over a salad, this crab meat is a test kitchen favourite and a staple pantry product.


Preheat the oven to 200C/400F/Gas 6.

For the potatoes, boil the potatoes in a large pan of salted water for 15-20 minutes, or until tender. Drain, and then return to the saucepan.

Crush the potatoes slightly with a fork, season, to taste, with salt and freshly ground black pepper, and drizzle over the oil. Tip into a roasting tin and roast in the oven for 25-30 minutes, or until golden-brown and crisp.

Meanwhile, for the fishcakes, combine the salmon, white and brown crab meat, mayonnaise, parsley, dill, red chilli and Dijon mustard in a bowl. Season, to taste, with salt and freshly ground black pepper.

Shape the mixture into cakes using your hands, and chill in the fridge until the potatoes are almost ready.

For the tartare sauce, mix all of the ingredients together in a bowl and season, to taste, with salt and freshly ground black pepper. Set aside.

To cook the fishcakes, heat the oil a large frying pan over a medium-high heat. Fry the fishcakes in the oil for 3-4 minutes on each side, or until golden-brown and crisp.

For the spinach, place the spinach into a small frying pan over a medium heat and cook for 1-2 minutes, or until wilted. Drizzle over the olive oil and season, to taste, with salt and freshly ground black pepper.

To serve, divide the fishcakes between two serving plates, place the roasted potatoes and spinach either side, and spoon the tartare sauce around the edge of the plate.



Sift the flour, baking powder, and a pinch of salt into a bowl. Make a well in the middle, and add 300ml water and the wine. Mix this well until you have a nice smooth batter, then toss in the parsley, spring onion and prawns, and fold gently.


Pour ½ cm of oil into a large pan, and get it on a high heat. You want it hot but not smoking - you can test the perfect temperature by dropping a little batter in, which should sizzle and start cooking immediately.


Drop large spoonfuls of the prawn batter into the hot oil, and allow them to puff up and cook for about two minutes. Turn them regularly, and don’t overcrowd your pan! 2-3 at a time is fine. When golden all over, remove with a slotted spoon, drain on some kitchen paper, and eat hot with some mayo. Divine!

Wine Match

This recipe will go brilliantly with a good picnic wine from Alsace, France such as the Pierre Brecht Sylvaner 2017. This pairing is going to work like a dream!

There you have it -- an easy recipe for Spanish Prawn Fritters!

Take the guesswork out of picking new wines to try! Have a go at our palate quiz below and our Somm will choose the top 3 wines for you.

Next up: Take our Wine Palate Quiz and match your personal tastes to your top three wine types

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Crab recipes

The most common variety of crab eaten in the UK is the brown crab, which tend to be in season from April until November. Crabs are something of a two-in-one ingredient for chefs, as they contain both light, sweet white meat and the richer brown meat - fantastic used both as a mix and on their own for their own unique flavour qualities. If buying a whole crab yourself take a look at our how to cook crab guide for advice on preparing the creature - remember, too, to keep the crab's shell, for this can be used to make seafood stocks.

This collection of crab recipes contains some fantastic inspiration, whatever your level. Martin Wishart’s quick Crab fishcakes and Theo Randall’s healthy Crab salad recipe are both simple to prepare, while Paul Ainsworth’s Crab linguine is a fantastic easy seafood pasta recipe. For something a little more challenging, give Richard Davies’ vibrant Crab salad with pineapple a go - the range of textures and colours will be a delightful treat for your guests.

Corn Fritters

Corn fritters are not only a great brunch dish, they also go well with grilled chicken breast and avocado for an easy weeknight dinner. For breakfast serve with bacon and a generous dollop of tomato relish.


• 3 cobs fresh corn, silk and husk removed • 2 eggs, whisked • 1/3 cup milk • ¾ cup (115g) self-raising flour • ¼ cup shallots (green onions) finely sliced • ¼ cup coriander leaves, chopped • salt and ground white pepper to taste • olive oil for frying


1. Cook the corn cobs either by boiling or microwaving until the kernels are tender but still al dente. Boiling will take 5 minutes, microwave time will depend on your machine but give it 1 ½ minutes per cob and then longer if required.

2. When the corn has cooled enough to handle, run a sharp knife the length of the cobs to remove the kernels. Season with salt and pepper.

3. Meanwhile mix eggs and milk together. Place flour in a bowl and add milk mixture gradually, ensuring there are no lumps.

4. Stir in corn kernels, shallots and coriander. Set aside for 15 minutes to rest.

5. Meanwhile, cook some bacon rashers until done to your liking. These can be pan fried, and the fat added to the cooking oil for the fritter, or for crispier bacon cook it under a hot grill.

6. Heat 1 tablespoon of olive oil in a chef’s pan over medium heat. Drop 2 tablespoons full of the fritter mix in the pan. Give the fritters space to spread and yourself space to flip them. After about 2 minutes they should have bubbles appearing and setting on the upper surface, and be golden brown underneath. Flip and cook for another minute.

7. Serve the fritters with the bacon and a generous dollop of tomato relish.

Our Best Portuguese Recipes That Go Beyond Bacalhau

Todd Coleman

Spain gets a ton of love in the food-world, but there’s plenty of room on the Iberian peninsula for two culinary superpowers. Portugal is one of the world’s most exciting destination, whether you’re eating your way through Lisbon’s rapidly growing food scene or hopping through the Azores archipelago for pastries.

There are some similarities between Portuguese cuisine and that of it’s Spanish neighbors: both rely on the bounty of fresh seafood available through their geography and both make use of wonderfully aromatic spices like saffron. But Portugal has plenty of its own unique flavor, with iconic dishes like the national dish of bacalhau, dried and salted cod, and a slew of soul-warming stews and braises worth getting to know.

From classic bacalhau to crab curry, here are our very best Portuguese recipes to try today.

Chickpea Fritters with Coconut Chutney

The menu at the tiny, brightly colored Jesus é Goês restaurant is filled with Goan dishes that pop with traditional Indian spices and ingredients. Many take advantage of Lisbon’s fresh seafood—shrimp and fish in curries and biryanis—and produce. Here, in one of chef Jesus Lee Fernandes’ most popular starters, pillowy, onion-flecked chickpea fritters are served with a pungent chutney made from a blend of common Indian ingredients: cilantro, tamarind, chile, turmeric, and freshly grated coconut. Get the recipe for Chickpea Fritters with Coconut Chutney »

Portuguese Tomato Soup with Poached Eggs (Sopa de Tomate)

Eggs are cracked and poached directly into this smoky sausage and tomato soup from Portugal. Get the recipe for Portuguese Tomato Soup with Poached Eggs (Sopa de Tomate) »

Portuguese Squid, Bean, and Sausage Stew (Feijoada de Lulas)

This dish from Taberna da Rua das Flores highlights chef André Magalhães’ willingness to take quintessential Portuguese dishes—in this case, a rich stew of black beans and meat, often including chorizo—and use them as a springboard for his own creations. Here, he adds pieces of squid (lulas) for a fresh take on the original. Get the recipe for Portuguese Squid, Bean, and Sausage Stew (Feijoada de Lulas) »

Braised Bass and Clams in White Wine and Cream

This classic Portuguese dish of bass and clams cooked in a fragrant broth and finished with a rich glug of cream is adapted from Cimas in Estoril, which has been serving fresh fish to clientele since the 󈧶s, when the establishment was owned by a Scottish spy. Get the recipe for Braised Bass and Clams in White Wine and Cream »

Portuguese Salted Cod, Egg, and Potato Baked Casserole

The olive oily layers of thinly sliced potatoes, hardboiled eggs, and homemade salt cod in this Portuguese “casserole” are just as good for breakfast as dinner. Get the recipe for Portuguese Salted Cod, Egg, and Potato Baked Casserole »

Braised Pork and Clams (Porco à Alentejana)

For this dish, pork and fresh clams are braised in an aromatic mixture of wine, tomato, and red pepper paste. Get the recipe for Braised Pork and Clams »

Mozambican Coconut Crab Curry (Caranguejo e Coco)

Mozambique was colonized by Portugal for almost five centuries. At Cantinho do Aziz, Khalid Aziz draws crowds with Mozambican dishes that honor his family’s heritage, like this take on a traditional crab curry. The first step for this dish calls for making coconut milk from unsweetened coconut, which has a cleaner flavor and lighter texture than the canned variety. If you’d like, save the rehydrated coconut to flavor the accompanying white rice. Otherwise, feel free to discard it. Get the recipe for Mozambican Coconut Crab Curry »

Salt Cod, Chickpea, and Egg Salad (Salada de Bacalhau a Grão-de-Bico)

Alentejo’s traditional salt cod, chickpeas, and hard-boiled eggs are combined into an elegant petisco, the Portuguese version of tapas. Get the recipe for Salt Cod, Chickpea, and Egg Salad »

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