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).