Blistered Sweet Corn Fritters with Smoky Chipotle Aioli

Allergens

Egg, Milk, Wheat

Ingredients

• 4 ears fresh sweet corn, shucked and cut off the cob
• 1 cup all
• purpose flour
• 1 cup whole milk
• 2 large eggs
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• Vegetable oil, for frying
• Smoky Chipotle Aioli (recipe below)
• Fresh cilantro leaves, for garnish Smoky Chipotle Aioli:
• 1/2 cup mayonnaise
• 1 tablespoon chipotle pepper in adobo sauce
• 1 teaspoon lime juice
• 1 garlic clove, minced
• Salt and black pepper, to taste

Instructions

1. In a large bowl, whisk together the flour, milk, eggs, sugar, salt, black pepper, and cayenne pepper until smooth.
2. Heat about 2 inches of vegetable oil in a heavy frying pan or deep fryer to 350°F (175°C).
3. Working in batches, carefully drop spoonfuls of the corn mixture into the hot oil and fry until golden brown and crispy, about 2 minutes per batch. Remove with a slotted spoon and drain on paper towels.
4. While the fritters are frying, prepare the smoky chipotle aioli by combining all ingredients in a small bowl and stirring well. Taste and adjust seasoning as needed.
5. Serve the fritters warm with a generous dollop of smoky chipotle aioli on top, garnished with fresh cilantro leaves.

Chef’s Insight

Use fresh corn during peak season for the best flavor and texture.

Notes

To create a cinematic food commercial vibe, use bright lighting to showcase the fritters' golden color and aioli's smoky hue. Capture the sizzle of frying corn and the aroma of smoke from the chipotle aioli.