“Toronto Cooks” Recipe! – Crab Fritters
Crab Fritters might not be the first thing that comes to mind when you think about doughnuts, but Glory Hole Doughnut owner, Ashley Jacot De Boinod, has defied expectations by offering her signature recipe in Toronto Cooks: 100 Signature Recipes from the City’s Best Restaurants (in stores now!) The Parkdale doughnut shop offers a host of amazing varieties, including Salted Milk Chocolate, Maple Glaze, and the Pumpkin Almond Cheesecake doughnut —a perfect fit now that Fall is here.
The Glory Hole Doughnut Crab Fritters are a zesty appetizer. This recipe makes 8-10.
1/2 cup cake flour
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 cup coconut milk
11/2 tsp grainy mustard
1 green onion, chopped
1 small fresh red chili, minced
(we use Thai red chili)
1/4 tsp minced fresh gingerroot
1 Tbsp chopped fresh cilantro leaves
1/2 lb crab meat, chopped
1 Tbsp fresh lime juice
11/2 tsp freshly grated lime zest
Vegetable oil, for frying
In a mixing bowl, sift together flour, baking powder, salt, and pepper. Set aside.
In another bowl, whisk together coconut milk, egg, and mustard. Set aside.
In a third bowl, combine green onion, chili, ginger, cilantro, and crab meat.
Add to prepared coconut milk mixture. Add lime juice and zest and stir to
combine. Fold in flour mixture. Set aside for 15 minutes.
In a large pot, heat 2 to 3 inches of oil until temperature reaches 350°F on
an instant-read thermometer.
Using two spoons, form batter into quenelles (oval-shaped fritters). Drop
carefully into preheated oil. Deep-fry until golden brown.
Serve immediately, with extra lime wedges.