LCBO Food & Drink Autumn 2015

QUICK & EASY  FALLING FOR FRITTERS

Crab fritters WITH THAI RICE NOODLE SALAD

Thai food is a delicious balancing act of sweet, sour and salty, and these easy fritters with subtle lime and chili flavourings prove the rule. They were inspired by chef Ashley Jacot De Boinod’s recipe from Glory Hole Doughnuts, and are the perfect pairing with a cool herbaceous Thai Rice Noodle Salad. ½ cup (125 mL) flour ½ tsp (2 mL) baking powder ¼ tsp (1 mL) salt ⅓ cup (80 mL) water 1 large egg 2 green onions, chopped 1 small fresh green Thai chili (or serrano chili), minced 3 tbsp (45 mL) Thai basil, chopped ½ lb (250 g) lump crabmeat 2 tsp (10 mL) freshly grated lime zest Vegetable oil, for frying Extra lime wedges, garnish 1 In a small mixing bowl, whisk together flour, baking powder and salt. In a medium bowl, whisk together water and egg. Add green onion, chili, Thai basil, crabmeat and lime zest. Gently fold in flour mixture until just combined, and set aside on counter for 30 minutes. Batter will be stiff. 2 Heat 2 to 3 inches (5 to 8 cm) of oil in a large, heavy-bottom skillet with high sides to 350° to 365°F (180° to 185°C). Fry frit- ters in 1 tbsp (15 mL) measures (makes 12) in small batches for 1 to 2 minutes or until golden on all sides. You’re going for an irregular, rustic look. Remove with a slotted spoon or tongs to paper towel to drain. Serve with Thai Rice Noodle Salad (recipe p. 143) and extra lime wedges. Serves 4 to 6 WHAT TO SERVE Megalomaniac Local Squeeze Riesling VQA LCBO 357418, $13.95 Erdinger Weissbeer LCBO 201715, 500 mL, $3.15

132  FOOD & DRI NK AUTUMN 2015