Ingredients

Step by step

1. If using the tinned crab meat, drain well, or if you are using the potted crab meat, squeeze out the excess liquid, then set aside in a bowl.
2. Pour 150ml cold water into a saucepan. Add the diced butter and a pinch of salt. Bring to the boil and, once the butter has melted, remove from the heat and tip in the flour. Return to a low heat and, using a wooden spoon, beat vigorously for 3 minutes or until it is smooth and leaves the side of the saucepan.
3. Remove from the heat and beat in the eggs a little at a time. Make sure each bit of egg is absorbed before adding the next. Once the choux is smooth and glossy, beat in the Gruyère, cayenne pepper, crab and sweetcorn. Season to taste.
4. Pour the oil into a wide, deep saucepan until it is two thirds of the way full and heat to 180°C, using a thermometer. Using about a third of the batter for each batch, use a couple of teaspoons to carefully push small blobs of mixture into the hot oil, so that each forms a ball, taking care not to let the fritters stick together. Fry for 5 minutes or until golden brown and crisp. Flip halfway through the cooking time to ensure that they are evenly cooked.
5. Remove from the oil, shake off the excess and tip onto a tray lined with kitchen paper. Repeat, bringing the oil back to 180°C, until all the fritters are cooked. For the dip, mix the sweet chilli sauce with the lime juice, and serve alongside.