Crab and Corn fritters with saffron aioli – Jen Smith – Med Meanderings

Ingredients

• 3 cobs of corn, kernels removed
• 2 x 170g cans crabmeat, drained
• 2 tablespoons finely chopped chives
• 3/4 cup self-rising flour
• 2 eggs
• 1/4 cup milk
• 1/2 teaspoon saffron threads
• 1 cup good-quality purchased aioli (I prefer to make my own but purchased is fine here)
• Vegetable oil, for deep frying