Crispy Street Corn Fritters with Chipotle Aioli

Allergens

Eggs, Wheat

Ingredients

• 4 cups fresh corn kernels (from about 6 ears of corn)
• 1 cup all
• purpose flour
• 2 large eggs, beaten
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh cilantro
• Vegetable oil for frying
• 4 hamburger buns or 8 slider buns, split and toasted Chipotle Aioli:
• 1/2 cup mayonnaise
• 1 tablespoon chipotle chili in adobo sauce, finely minced
• 1 garlic clove, minced
• 1 teaspoon lime juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the corn kernels, flour, eggs, baking powder, salt, black pepper, Parmesan cheese, and cilantro. Mix well to combine.
2. Heat about 1 inch of vegetable oil in a deep frying pan over medium heat until it reaches 350°F.
3. Using a cookie scoop or spoon, drop heaping tablespoons of the corn mixture into the hot oil. Fry the fritters in batches, turning occasionally, until they are golden brown and crispy on the outside, about 2 3 minutes per batch. Remove the fritters from the oil with a slotted spoon and drain on paper towels.
4. In a small bowl, combine the mayonnaise, chipotle chili in adobo sauce, garlic, and lime juice. Season with salt and pepper to taste.
5. Spread the Chipotle Aioli on the bottom half of each bun or slider. Top each with 2 3 crispy Street Corn Fritters and serve immediately.

Chef’s Insight

For an extra smoky flavor, grill the corn kernels on the cob before mixing them into the batter.

Notes

For the perfect crunch, serve the fritters while they're still warm.