Corn Fritters with Lemon Dill Aioli
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Corn Fritters with a Lemon Dill Aioli
Ingredients
  • ½ cup flour (and 1 TBSP)
  • 1 Tsp baking powder
  • ⅓ cup Almond milk (or regular milk)
  • 1 egg beaten
  • 1-3/4 cup of corn (cooked)
  • ½ Tsp chives
  • ½ tsp chili powder
  • 1 tsp horseradish
For the Aioli:
  • 3 TBSP Mayo
  • ¼ Tsp Crushed garlic
  • 2 tsp lemon juice
  • ½ tsp water
  • ¼ tsp dill
  • pinch of salt and pepper
Instructions
  1. Make the Aioli by mixing the mayo, crushed garlic, lemon juice, water and dill into a small bowl.
  2. Sprinkle with salt and pepper to taste and mix well.
  3. Place in the fridge while making the fritters. NOTE: I originally tried making this with Greek yogurt in place of mayo and it was too runny so stick with the mayo, trust me it is worth it!!!
  4. Mix flour and baking powder with the milk and beaten egg until smooth. Stir in corn, salt, horseradish, chili powder and chives. NOTE: I added a TBSP more flour since it was a little too thin of a batter. You want it to be slightly thinner than a pancake batter but not too runny.
  5. In a skillet heat the oil under medium-high heat.
  6. Drop the batter into the oil (about 2 spoonfuls per fritter) and allow to brown for 1 minute per side or until golden brown.
  7. Flip using a metal spatula. I made 3 fritters at a time, and two batches. If you need to make smaller batches, change the oil out otherwise the fritters will brown too quickly.
  8. Spoon the Aioli on to a plate and spread out in a circular motion.
  9. Place a fritter on top of the Aioli. I topped with some tomato slices and some dried herbs. If you are feeling fancy you can top it with some prosciutto.
  10. Recipe Adapted from Cooking Light Corn Fritter recipe.
Recipe by Till Then Smile Often at http://tillthensmileoften.com/uncategorized/corn-fritters-with-lemon-dill-aioli/