This is such a wonderful time to be cooking ~ the endless array of fresh fish, crabs, fruits and vegetables are just around the corner! This dish is perfect for that hot day and does not require you to be slaving in the kitchen and missing out on a summer activity, like working in the garden or maybe mowing the yard or even riding on your motorcycle.
My house has been empty for over a month and this is the first meal I have prepared this summer! Maybe I passed some of you while riding on my motorcycle through the Rockies~it's great to be back in the kitchen again. Have lots of catching up to do reading previous posts.....I can't wait!
For the salsa
1 yellow bell pepper
1 red bell pepper
1 ripe avocado
1 firm mango
3 ripe tomatoes
1 small red onion
juice and finely grated rind of two limes
3 T. of fresh cilantro, chopped
Chop and dice all of the above into small pieces. Stir in the lime juice, rinds and cilantro. Season with salt and pepper.
1/2 C. of all purpose flour
2 C. cooked fresh corn
2T. fresh parsley, chopped fine
10 Oz. cooked white crabmeat
3 to 4 T. of olive oil for frying
salt and pepper to taste, lime or lemon wedges for serving
Place the fresh corn, flour and eggs together in bowl and stir until well mixed. Lightly fold in the crabmeat, parsely and season to taste with salt and pepper. Drop large tablespoons of the fritter batter into the hot oil and cook 3 minutes or so on each side or until lightly browned.
Place on paper towel to absorb any oil and serve the fritters immediately with the salsa.