Crab, Corn and Mint Fritters with Lemon-Paprika Mayo

Ingredients

• 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
• For shallow-frying: vegetable oil
• 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