I have made no secret that I think I was made to live in Texas. I mean the weather, southern hospitality, rugged cowboys, and big hair really holds a place in my heart. If it wasn’t for my family I would move already. So while I will have to settle for the cold New England weather and just visit Texas on occasion I will settle for cooking up some Southern delights.
Now I am sure there are a million and one ways to make fritters and just as many names for them too. I decided to make these with a little kick and a subtle Aioli to round out the flavors. Don’t be afraid of the horseradish it is a small amount and it doesn’t make this dish spicy. The crunchy outer layer and the smooth inner flavors really made this feel so decadent but it really is a dump and stir easy recipe. So have no fear, this is easy to put together.
Ingredients: 1/2 cup flour (and 1 TBSP) ~ 1 Tsp baking powder ~ 1/3 cup Almond milk (or regular milk) ~ 1 egg beaten ~ 1-3/4 cup of corn (cooked) ~ 1/2 Tsp chives ~ 1/2 tsp chili powder ~ 1 tsp horseradish ~ 2 TBSP EVOO
For the Aioli:
3 TBSP Mayo ~ 1/4 Tsp Crushed garlic ~ 2 tsp lemon juice ~ 1/2 tsp water ~ 1/4 tsp dill ~ pinch of salt ~ pinch of pepper
Directions: Make the Aioli by mixing the mayo, crushed garlic, lemon juice, water and dill into a small bowl. Sprinkle with salt and pepper to taste and mix well. 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!!!
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.
In a skillet heat the oil under medium-high heat. Drop the batter into the oil (about 2 spoonfuls per fritter) and allow to brown for 1 minute per side or until golden brown. 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.
Spoon the Aioli on to a plate and spread out in a circular motion. 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.
Recipe Adapted from Cooking Light Corn Fritter recipe.
After you make this dish let me know on a scale of 1-10, just how Southern you feel. 😉
- 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
- 3 TBSP Mayo
- ¼ Tsp Crushed garlic
- 2 tsp lemon juice
- ½ tsp water
- ¼ tsp dill
- pinch of salt and pepper
- Make the Aioli by mixing the mayo, crushed garlic, lemon juice, water and dill into a small bowl.
- Sprinkle with salt and pepper to taste and mix well.
- 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!!!
- 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.
- In a skillet heat the oil under medium-high heat.
- Drop the batter into the oil (about 2 spoonfuls per fritter) and allow to brown for 1 minute per side or until golden brown.
- 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.
- Spoon the Aioli on to a plate and spread out in a circular motion.
- 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.
- Recipe Adapted from Cooking Light Corn Fritter recipe.
Oh hell yeah! And simple! I’ll be making these in the near future!
You’ll have to let me know what you think! It is a new favorite of mine now.
YUM! my MIL makes something similar and when i tried it, they kept on falling apart 🙁
That is not good. Might not have been enough flour.
I have huge love for aioli. I’d eat it on almost anything!
It is the best and really just adds more flavor! I could eat it by the spoonful, not gonna lie! Haha!
YUMM!! This sounds delicious!
Thank you! It was really delicious, and not hard to put together.
You should be a chef! You always come up with such yummy and creative recipes!
-Sharon
Thank you so much! I feel like such a newbie in comparison to some of the chefs on the Food Network, but I do love creating new dishes!
I just showed these to Kory and he asked me to please make them for him. Thanks for sharing!
You’ll have to let me know how he likes them. They are really light and fluffy.
YUM!! I love everything you’ve incorporated here — even the horseradish!
I loved the horseradish in there. I don’t eat it often, but it does add a little something, something! 😉
Those look so ridiculously yummy….I love horseradish I would be so all over these!
Thank you. I really liked them and the horseradish added a nice little twist to the dish.
Yumm-O! These look super tasty!
They may just be my new favorite dish.
Oh my gosh – please come over and make these for me!! I LOVE corn fritters…they are so good!!
Haha! Aren’t they delish! A little crunch a little soft and so much flavor! I am hooked!
ohhh man my boytoy would go crazy for these!! thanks for sharing!
You’ll have to let me know how he likes it! Very welcome!
These look delicious! There’s a restaurant that serves corn fritters…more like tiny fried corn dough balls. And they serve them with maple syrup. These look like a much healthier option. Thanks so much for sharing!
Ohhh I haven’t seen them with maple syrup but I am sure that would be good too. Very welcome. I loved them so happy to share!
I am actually from TX (sadly I don’t live there right now) and have never made corn fritters but I really want to now!!!
I was made to live in Texas or on a beach – now I just have to convince my husband (or wait a few more years till her retires)!!
Well I like you even more now! Anywhere warm sounds good to me right now, but Texas does hold a piece of me. Hope you get back there!
wow, these sound so fabulous!!
Thank you! They had a perfect outer crunch while still being soft in the center. New favorite of mine.
YUM! Looking forward to having corn back in season soon!
I used frozen, but fresh corn on the cobb is the best!!
These look so good! And I totally agree with your thoughts on Texas…although, I’d settle for just about anywhere south of where I am! 🙂
Thank you! Pretty much anywhere warm without snow is looking good right now! The South is just so welcoming and inviting. Love it!
Oh. My. Lord. Those look absolutely divine! I’m a big fan of anything corn!
I could eat corn everyday though I try to limit it. 🙂
Oh my gosh!! This looks so upscale!! I LOVE corn fritters and am definitely pinning this recipe!
Thank you. It was a new one for me but I really enjoyed it.
yummy! i love me a fritter and this one looks delish!
Thank you. Fritters were new for me but I loved it. Hope you give it a try!
I always joke that I should of been born in Georgia and that I am southern at heart! These sound so good and the perfect combination of crunchy & soft!
Yes! There is just something about the South! It was a really great mix of flavors.
I’m sure this has already been said, but can you just come over to my house and cook to your hearts content?? We will eat it all!!
Haha!! I really need some taste testers! 😉
I’ve never had corn fritters, but these look really good. I am so ready for summer and will be missing my mom’s garden with all of her fresh tomatoes!
They were really good. I wish my yard was big enough for a garden. i bet her tomatoes are amazing!
Oh HAVE MERCY! You have to be kidding with these. They look (and sound) so freaking good. I’ve never had any kind of fritter (I know, where have I been hiding) but I might have to give these a try! Thanks for sharing!
Haha! Thank you. Oh then you must try them. Fritters are so good and they are so fluffy and light.
Good going, lady!! I really love aioli so I’ve gotta try this sauce…the fresh garlic isn’t too overpowering? Have a lovely week, Kerry!
Thank you! The garlic is minimal so you can barely taste it. Hope you like it!
That looks amazing and I am going to have to try them this weekend!!! Thanks for sharing!!! =)
I hope you do. They are becoming one of my favorites dishes I have made this year.