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Crab, corn and mint fritters with lemon-paprika mayonnaise

From: gourmettraveller.com.au
SERVES 6

30 gm butter, coarsely chopped
340 gm (2 cups) corn kernels (from about 2 large cobs)
½ Spanish onion, finely chopped
1 long red chilli, seeded and thinly sliced
1 garlic clove, finely chopped
220 gm blue swimmer crabmeat, picked
¾ cup coarsely chopped mint
75 gm (½ cup) plain flour
30 gm fine polenta
1 tsp baking powder
Finely grated rind of 1 lemon and 1 lime
165 ml (¾ cup) buttermilk
2 eggs, separated
vegetable oil for shallow-frying
Lemon-paprika mayonnaise
2 egg yolks
2 lemons, finely grated rind only
½ garlic clove, finely chopped
100 ml olive oil
80 ml (1/3 cup) lemon-infused extra-virgin olive oil
60 ml (¼ cup) lemon juice
1 tsp smoked paprika

Heat butter in a saucepan over medium heat, add corn, onion, chilli and garlic and sauté until tender (4-5 minutes), season to taste, transfer to a large bowl and cool to room temperature. Add crab, mint, flour, polenta, baking powder and rinds, season generously to taste and stir to combine, then stir in buttermilk and yolks. Whisk eggwhite and a pinch of salt in a separate bowl until firm peaks form (1-2 minutes), fold half into corn mixture to lighten, then fold in remaining eggwhite.

Heat 3cm vegetable oil in a deep-sided frying pan over medium-high heat. Add heaped tablespoons of corn mixture to oil in batches and cook, turning once, until golden and puffed (3-4 minutes each side). Remove fritters with a slotted spoon and drain on absorbent paper. Season with sea salt and serve hot with lemon-paprika mayonnaise.