Recipe courtesy Tyler Florence
Begin by slicing the zucchini on a mandolin so you have long thin strips. Lay out in a single layer on a tray lined with a kitchen towel. Sprinkle salt on the strips and set aside to allow the moisture to be drawn out and make the strips pliable.
Prepare the crab. Drain the crab of any excess moisture then combine with egg white in a mixing bowl. Season with salt and pepper and stir. Take the strips of zucchini and place a spoonful of mixture on top. Roll it up and place seam side down so it sticks and continue until you have used up all the crab. Set up a breading station and coat the fritters in seasoned flour, then egg and finally seasoned panko. Set aside in the refrigerator for 15 minutes to let the coating set. Fry in 350 degree F oil until golden and crispy. Drain on paper towels and
Prepare grapefruit aioli. Add grapefruit juice and 1 teaspoon of grapefruit zest to a small saucepan and simmer until reduced by half. Shut off heat and cool. In a blender, combine mayonnaise, sour cream and grapefruit reduction. Serve with warm fritters.
Edited: July 31st, 2009