Crab & Cod Fritters
Courtesy of Chef Graham Peltier – Tabula Rasa
Cod makes a perfect partner to mild crab in these crisp fritters. Buttermilk based aioli lifts each bite with tartness and the pickled zucchini coins add textural crunch.
Ingredients
TURMERIC QUICK PICKLED ZUCCHINI
medium zucchini, sliced into thin rounds or ribbons
1/2 cup water
1/2 cup white vinegar
1 Tbsp sugar
1 tsp salt
1/2 tsp ground turmeric
1/4 tsp black pepper
BUTTERMILK AIOLI
1 egg yolk
small clove garlic, minced
1/2 tsp Dijon mustard
1/4 lemon, juice and zest
1/4 tsp salt
1/8 tsp black pepper
2/3 cup canola oil
1/4 cup buttermilk
3/4 tsp onion powder
3/4 tsp garlic powder
FRITTER
1/4 cup gluten-free flour
1/3 cup corn starch
1 3/4 tsp baking powder
1/4 tsp chili powder
1/4 tsp paprika
1/2 tsp salt
2 eggs
1 potato, baked
2 cod loins, cooked and cooled
1/2 cup crab meat, cooked
Method
TURMERIC QUICK PICKLED ZUCCHINI
1. Place sliced zucchini in a clean bowl or jar.
2. In a small saucepan on medium heat, combine water, vinegar, sugar, salt, turmeric, and pepper.
3. Simmer, stirring to dissolve the sugar and salt.
4. Pour the hot pickling liquid over the zucchini, ensuring it’s fully submerged.
5. Cool to room temperature, then refrigerate for an hour or more.
BUTTERMILK AIOLI
1. In a food processor, combine egg yolk, garlic, Dijon mustard, lemon juice & zest, salt, pepper, onion powder, and garlic powder.
2. Blend until smooth (about 10–15 seconds).
3. With the processor running, slowly drizzle in the canola oil to form an emulsion.
4. Once emulsified, add the buttermilk and pulse a few times until fully incorporated.
5. Taste and adjust seasoning as needed.
FRITTER
1. Mix all dry ingredients together until evenly combined and set aside.
2. Boil potato whole till cooked through, let cool completely. Remove skin and set rest of potato aside.
3. Poach cod loin in pot of water at a simmer for 12 minutes, strain and cool completely.
4. Whisk eggs until fully combined.
5. Add the dry ingredients and stir until incorporated.
6. Break up the cooked potato, cod and crab meat by hand and add into the batter.
7. Mix until well combined and cohesive.
8. In a table top fryer or a pot with oil, shallow fry at 300°F for 5 minutes until golden brown and crispy. Carefully remove from oil, season with salt.
ASSEMBLY
1. Place on plate , drizzle or dollop buttermilk aioli atop the fritters.
2. Place 1-2 pieces of pickled zucchini per fritter.
3. Garnish with a sprinkle of paprika.
Yield 3-4 servings