Corn Fritters with Scallion Aioli
Courtesy of :
Derek Minkensky
This recipe makes some great dippable snacks that are great for a party!
Ingredients
Corn Fritters
- 3 ears peaches and cream corn, blanched in salted water for 3 minutes, cooled and removed from cob
- 2 unit eggs, beaten
- 1 cup all-purpose flour
- 2 ounces fresh coriander, chopped
- 1 teaspoon baking powder
- unit sea salt and fresh black pepper
Scallion Aioli
- 3 unit scallions, finely chopped
- 1 unit egg yolk
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon white wine vinegar
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 3/4 cup olive oil
- 1 clove garlic, mashed
Directions
Corn Fritters
- 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
- 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.
Please note : This advertisement will not print.
Advertisement