Corn and Crab Beignets With Yaji Aioli

Ingredients

• ½ cup unsalted dry-roasted peanuts
• 2 Tbsp. ground ginger
• 1 tsp. cayenne pepper
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. paprika
• 2 large egg yolks*
• 1 Tbsp. fresh lemon juice
• ¾ cup peanut oil
• 1 small shallot, finely chopped
• 1 garlic clove, finely grated
• 2 Tbsp. thinly sliced chives
• Kosher salt
• 4 Tbsp. unsalted butter
• 10 oz. frozen corn (about 2 cups)
• 2 Tbsp. thinly sliced chives
• 1½ cups all-purpose flour
• ½ cup cornmeal
• 2 tsp. baking powder
• 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt
• ½ tsp. cayenne pepper
• 1 large egg, beaten to blend
• 1 cup buttermilk
• 8 oz. lump crabmeat, picked over
• Vegetable oil (for frying; about 6 cups)
• * Raw egg is not recommended for the elderly, pregnant women, people with weakened immune systems…or people who don’t like raw egg.
• A deep-fry thermometer

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