Crab and Chorizo Fritters

Ingredients for Crab and Chorizo Fritters

• 240ml water

• 120ml (1 stick) butter

• 1 1/4 teaspoons salt

• 130g plain flour

• 1 teaspoon ground cumin

• 4 large eggs

• 120ml finely chopped dry-cured link chorizo (about 60g )

• 2 tablespoons sofrito*

• 230g lump crabmeat

• Canola oil (for frying)

How to make Crab and Chorizo Fritters

Bring 240ml 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 191°C. 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.

*A Caribbean cooking base usually made of tomato paste, onions, peppers, and spices; it's available at Cuban markets and at goya.com.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.