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Directions for: Corn Fritters with Scallion Aioli

Ingredients

Corn Fritters

3 ears peaches and cream corn, blanched in salted water for 3 minutes, cooled and removed from cob

2 eggs, beaten

1 cup all-purpose flour

2 oz fresh coriander, chopped

1 tsp baking powder

sea salt and fresh black pepper

Scallion Aioli

3 scallions, finely chopped

1 egg yolk

1 tsp freshly squeezed lemon juice

1 tsp white wine vinegar

¼ tsp Dijon mustard

½ tsp salt

¾ cup olive oil

1 clove garlic, mashed

Directions

Corn Fritters

1. Combine all ingredients in a bowl. Then coat a frying pan at medium-high heat with vegetable oil. With a tablespoon, scoop some of the mixture into the pan, adding as many spoonfuls as you can fit. Cook on both sides until golden brown. Remove and enjoy.

Scallion Aioli

1. In a bowl, add egg, lemon juice, vinegar and mustard. Whisk together until combined. Add about an ounce of the oil and whisk until combined. With a slow steady stream, add oil against the side of the bowl and whisk at a constant pace, until thick enough to coat the back of a spoon. Lastly, add garlic, scallions and salt. Whisk together and serve.

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