Description
These crispy and flavorful corn fritters are a perfect savory snack or appetizer. With a golden, crunchy exterior and a tender, cheesy corn-filled interior, they pair beautifully with a smoky and tangy chipotle aioli. Ready in just 25 minutes, this recipe serves 6 and brings a delightful blend of spicy, cheesy, and fresh flavors.
Ingredients
Fritters
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup grated cheddar cheese
- 2 cloves garlic, grated
- 1 pinch kosher salt
- 1 pinch black pepper
- 1/2 cup milk
- 1 egg, beaten
- 2 ears corn, kernels removed (about 2 cups)
- 1 jalapeño, seeded and chopped (optional for less heat)
- 2 tablespoons chopped fresh chives
- Oil, for frying (such as vegetable or canola oil)
Chipotle Aioli
- 1/2 cup avocado oil-based mayonnaise
- 1-2 tablespoons lemon juice
- 1 clove garlic, grated
- 1 teaspoon honey
- 1/2 teaspoon chipotle chili powder
- Salt, to taste
Instructions
- Prepare the batter: In a large bowl, combine the all-purpose flour, baking powder, grated cheddar cheese, grated garlic, and a pinch each of kosher salt and black pepper. Add the milk and beaten egg, stirring gently until just combined. Then fold in the fresh corn kernels, chopped jalapeño, and chopped chives, mixing evenly without overworking the batter.
- Heat the oil: Pour 1 to 2 inches of oil into a large skillet and heat over medium-high heat until it reaches about 350°F (175°C), ideal for frying. To test, drop a small bit of batter into the oil—if it sizzles and rises to the surface quickly, the oil is ready.
- Fry the fritters: Using a tablespoon, drop dollops of batter carefully into the hot oil, making sure not to overcrowd the skillet. Fry the fritters for 4 to 5 minutes, turning occasionally with tongs or a slotted spoon, until they are golden brown and crisp on all sides.
- Drain and rest: Once cooked, transfer the fritters to a wire rack set over paper towels to drain excess oil, ensuring they stay crispy rather than soggy. Allow them to rest for a minute.
- Make the chipotle aioli: In a small bowl, whisk together the avocado oil-based mayonnaise, lemon juice, grated garlic, honey, and chipotle chili powder until smooth and creamy. Season with salt to taste and stir well to combine all flavors.
- Serve: Plate the warm fritters alongside the chipotle aioli for dipping. Enjoy immediately for the best texture and flavor.
Notes
- For less spicy fritters, remove seeds from the jalapeño or omit it entirely.
- You can use store-bought mayonnaise for convenience in the aioli.
- Make sure the oil is hot enough before frying to avoid greasy fritters.
- Drain fritters on a wire rack instead of paper towels alone to maintain crispiness.
- Leftover fritters can be reheated in a toaster oven or skillet to retain crisp texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American