Smoky Street Corn Fritters with Chipotle Aioli

Allergens

Egg, Milk, Gluten

Ingredients

• 2 cups fresh corn kernels (about 3 ears) 1/2 cup all
• purpose flour 1/2 teaspoon baking powder 1/4 teaspoon smoked paprika Salt and pepper, to taste 1 large egg 1/4 cup whole milk Vegetable oil, for frying Chipotle Aioli: 1/2 cup mayonnaise 1 tablespoon chipotle chili in adobo sauce 1 garlic clove, minced Salt and pepper, to taste

Instructions

1. In a large bowl, whisk together the flour, baking powder, smoked paprika, salt, and pepper.
2. In a separate bowl, whisk together the egg and milk. Pour this mixture into the dry ingredients, stirring until just combined. Fold in the corn kernels.
3. In a deep frying pan or skillet, heat about 1 inch of vegetable oil over medium high heat to 350°F.
4. Working in batches, carefully drop spoonfuls of the batter into the hot oil and fry until golden brown, about 2 3 minutes per side. Use a slotted spoon to transfer the fritters to paper towels to drain.
5. For the chipotle aioli, in a small bowl, mix together the mayonnaise, chipotle chili, garlic, salt, and pepper until smooth.
6. Serve the corn fritters warm with the chipotle aioli on the side for dipping.

Chef’s Insight

For added crunch, sprinkle some smoked paprika over the top of the fritters before serving.

Notes

Serve the corn fritters immediately while they are still crispy and warm.