Corn & Scallion Fritters
Fresh corn in the summer is one of the greatest pleasures in life. And it’s screaming to be made into corn fritters, if you ask me. This recipe is so simple, but bursting with flavor. It’s gluten and dairy free, too!
Ingredients
- 4-5 ears of corn (about 2-2.5 cups)
- 3 scallions, chopped
- 2 eggs
- ½ cup flour (I used a gf blend)
- 1 lime (juice and zest) ~1 tbsp juice
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp tajin or chile lime spice (optional)
Spicy aioli:
- mayo + garlic powder + sriracha (optional)
Instructions
- Shuck the husks of corn and carefully cut off the kernels into a large bowl. Tip: hold the corn, upside down, in the center of the bowl and cut right there. It will prevent 100 kernels from flying all over the place.
- Add chopped scallions (both white and green parts), eggs, spices + flour. Stir well to combine. Throw into the fridge for 15-20 minutes if you have the time (will help the mixture to firm up), but truly not necessary. Give the mix a good stir, regardless, before cooking, to incorporate everything.
- Heat a skillet over medium heat and then add oil of choice to coat the pan well. I used avocado oil, but olive or coconut also works.
- Once the pan is hot, scoop 4-5 fritters in the pan at a time (about 1/4 cup each), so it’s not overcrowded. Cook about 3-4 minutes on each side, until golden. Using a solid spatula (vs slated) is helpful in keeping them together.
- Let rest on a plate with a paper towel to absorb some of the oil, and serve immediately. Mix some mayo, garlic powder + sriracha for the perfect complimentary sauce.
- Store in an airtight container in the fridge for up to a week. Reheat in a pan to crisp up.
Notes
To keep warm for entertaining purposes, add the fritters to a cooling rack over a sheet pan and pop in the oven for 10 minutes before serving (or keep at 200 degrees so they stay crisp).
