How To Make Crab, Corn And Coconut Fritters

Brown and white crab is whipped into a gluten-free coconut batter with the sweetest corn kernels, fiery chilli and zesty lime. Served with sticky chilli jam to dunk

Crab, corn and coconut fritters

Makes approx 10-15 fritters

• 1 cob of corn
• 1 chilli
• 2 limes
• 2 spring onions
• A large handful of coriander
• 50g cornflour
• 50g coconut flour
• 1 tsp baking powder
• 1 egg
• 150-200ml sparkling water
• 200g handpicked 50/50 Cornish crab
• Sea salt
• Freshly ground black pepper
• 4-6 tbsp rapeseed oil

To serve

3 tbsp chilli jam

A small handful of coriander leaves

Sea salt

Lime wedges


Pull the leaves and the silks off the cob. Lay the cob on a chopping board. Carefully cut down the sides with a knife, rotating as you go, to slice off the kernels. Place them in a large bowl.

Halve, deseed and finely chop the chilli. Zest in the limes. Trim and thinly slice the spring onion. Finely chop the coriander leaves and stalks. Add them to the bowl with the sweetcorn.

Source independent.co.uk

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