JOHNNY EARLES IS ONE OF THE MOST CREATIVE CHEFS in the South. At Criolla’s restaurant in Grayton Beach, between Pensacola and Panama City, Florida, my friends and I sampled numerous items on his innovative
menu, but what caught my attention most were the crab and corn fritters made with buttermilk and ricotta cheese. I’ve adapted the recipe somewhat, adding a bit of spice and adjusting some of the ingredients. The fritters are so moist and delicious by themselves that I see no need in serving them with a remoulade sauce, as the restaurant does.

Makes 6 servings

INGREDIENTS

• 1 cup yellow cornmeal
• 1⁄2 cup all-purpose flour
• 11⁄2 teaspoons baking powder
• 1 teaspoon baking soda
• Salt and cayenne pepper to taste
• 2 large eggs, beaten
• 1 cup ricotta cheese
• 1⁄3 cup buttermilk
• 1 1⁄2 tablespoons fresh lime juice
• 4 tablespoons (1⁄2 stick) butter
• 11⁄2 cups corn kernels (fresh or frozen and thawed)
• 1⁄2 cup finely chopped red bell pepper
• 2 scallions (part of green tops included), finely chopped
• 1 pound fresh lump crabmeat, picked over for shells and cartilage and flaked
• Vegetable oil

INSTRUCTIONS

1. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, salt, and cayenne pepper. Stir until well blended.
2. In a small bowl, combine the beaten eggs, ricotta cheese, buttermilk, and lime juice. Stir until well blended.
3. Add the wet ingredients to the dry ingredients. Stir the batter until well blended and smooth. Set aside.
4. In a medium skillet, melt the butter over moderate heat.
5. Add the corn kernels, red bell pepper, and scallions to the skillet. Cook, stirring, until softened, for about 4 to 5 minutes.
6. Add the cooked vegetables and flaked crabmeat to the batter. Gently stir with a fork until well mixed.
7. Form the mixture into 6 oval patties.
8. In a large, heavy skillet, heat about 1⁄4-inch of vegetable oil over moderately high heat.
9. Cook the patties in the hot oil for about 3 minutes on each side, or until golden.
10. Drain the cooked patties on paper towels.
11. Serve the crab cakes hot.