UBS Virtual Cooking Class: Crab Beignets & Yaji Aioli

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Corn & Crab Beignets

BJ Dennis; Makes about 2 dozen beignets

4 tablespoons (½ stick) unsalted butter

2 cups fresh corn kernels (from 2 ears)

2 tablespoons chopped fresh chives

1½ cups all-purpose flour

½ cup cornmeal

2 teaspoons baking powder

½ teaspoon ground cayenne

1 teaspoon kosher salt

1 cup buttermilk

1 large egg

8 ounces lump crabmeat

Vegetable oil, for frying

1. Melt the butter in a medium sauté pan set over medium heat. Add the corn and cook until softened slightly, 3 to 4 minutes. Transfer to a large mixing bowl, stir in the chives, and set aside until cool.

2. In a separate bowl, whisk together the flour, cornmeal, baking powder, cayenne, and salt.

3. Add the buttermilk and egg to the corn and stir to combine. Add the flour mixture and stir to combine. Add the crabmeat and fold to combine.

4. Heat 1½ inches oil in a large pot or deep fryer to 375°F. Place a paper towel-lined cooling rack in a baking sheet and set aside.

5. Using a tablespoon measure or a ½-ounce scoop, carefully place scoops of batter into the oil, four or five at time. (Work in batches to avoid overcrowding the beignets in the oil.) Fry, turning frequently, until the beignets are golden brown and cooked through the center, 5 to 7 minutes.

6. Transfer the cooked beignets to the prepared cooling rack to drain and cool slightly. Serve warm with the aioli for dipping.

Yaji (Suya Spice) Aioli

2 large egg yolks

1 tablespoon fresh lemon juice

¾ cup peanut oil

1 clove garlic, grated

1 tablespoon Yaji / Suya Spice Blend

1 small shallot, minced

2 tablespoons finely chopped chives

Kosher salt

1. Place the yolks in a bowl, pour in the lemon juice, and whisk together. Beginning with a few drops at a time, pour the peanut oil, in a thin stream, into the yolk mixture, whisking constantly, until all the oil is incorporated and the mixture is emulsified, 3 to 4 minutes.

2. Whisk in the garlic, yaji blend, shallot, and chives. Taste and season with salt as desired. Refrigerate in an airtight container for up to 3 days.