Shawn Calley, Executive Chef of Amuse at The Essex Resort & Spa -- and winner of the Top Chef of the Champlain Valley contest -- joins us with a recipe.
Local Flavor: Corn and Crab Fritters
Local corn has been abundant at local farmstands in recent weeks. Corn is a very versatile and tasty vegetable, and this recipe highlights the flavor particularly well.
Fritters are comparatively easy to make, and the beauty is that you can substitute any ingredient that you would like, to best suit your tastes. Try using lobster instead of crab, or, if you're looking for a vegetarian option, avocado is a nice option.
Crab and Corn Fritters
2 large eggs
½ cup flour
2 cups fresh corn (off the cob)
8 oz. lump crab meat
1 bunch fresh cilantro, rough-cut
½ pablano pepper, small-diced
1 Tbsp. chives, chopped fine
Pinch white pepper
½ tsp. coriander
1 tsp. cumin
Pinch of salt
2 Tbsp. butter
2 Tbsp. oil
Whisk eggs and flour in a medium bowl. Combine all remaining ingredients except butter and oil. Mix well. Heat butter and oil in a large sauté pan over medium heat. Using a large soup spoon, drop the batter into the pan, making individual cakes. Flatten each cake with spatula. Cook two to three minutes per side. Fritters are done when outside is brown and crispy and the inside is soft.
Chipotle Salsa Verde
2 cups of chopped tomatillos
¼ cup water
2 tablespoons lemon juice
2 tablespoons of sliced shallot
1 each of chipotle in adobe sauce
Combine all ingredients in a blender and purée. Add salt to taste.