2 cups canola oil
6 corn taco shells
1 cup flour
1 cup milk
2 large eggs
1 lb cooked crabmeat
1 can (4-oz) diced green chilies, drained
fresh chopped cilantro for garnish, if desired
Place the taco shells in a food processor and pulse evenly until ground or place shells in a large ziptop plastic food bag and crush by rolling a rolling pin over the bag.
In a medium bowl combine the crushed taco shells and flour. Add milk and eggs to the shells and mix well. Fold in the crab and chilies; let stand 10 minutes.
Place the oil in a large skillet and heat to 375 degrees over medium-high heat.
Line a platter with a double layer of paper towels to hold fritters after they are removed from the oil.
When the oil reaches 375 degrees, place heaping tablespoonfuls of the mixture into the hot oil. Do this carefully so you don't get burned! Cook, turning once, for 4 to 5 minutes until golden brown. Using a slotted spoon, removed to the prepared platter.
1 cup flour
1 cup milk
2 large eggs
1 lb cooked crabmeat
1 can (4-oz) diced green chilies, drained
fresh chopped cilantro for garnish, if desired
Place the taco shells in a food processor and pulse evenly until ground or place shells in a large ziptop plastic food bag and crush by rolling a rolling pin over the bag.
In a medium bowl combine the crushed taco shells and flour. Add milk and eggs to the shells and mix well. Fold in the crab and chilies; let stand 10 minutes.
Place the oil in a large skillet and heat to 375 degrees over medium-high heat.
Line a platter with a double layer of paper towels to hold fritters after they are removed from the oil.
When the oil reaches 375 degrees, place heaping tablespoonfuls of the mixture into the hot oil. Do this carefully so you don't get burned! Cook, turning once, for 4 to 5 minutes until golden brown. Using a slotted spoon, removed to the prepared platter.
file photo
Sprinkle with the chopped cilantro when serving, if desired.
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