Beat the eggs together in a large mixing bowl. Stir in the corn, lime juice, milk, cilantro, scallions, flour, baking powder, curry powder, and salt until everything is mixed together thoroughly.
In a separate small bowl mix together the GARLIC AIOLI ingredients and set aside.
Heat the oil in a large nonstick pan or a griddle over medium-high heat. When the oil is hot, working in batches, carefully drop 1/4-cup mounds of the corn batter into the pan and using a spatula press the mounds down and shape them into patties roughly 3-inches wide. Cook until the patties are golden brown on one side, 2 to 4 minutes, then flip and brown the other side, 2 to 4 more minutes. Transfer fritters to a paper towel lined plate and continue cooking the rest of the batter until its all used up. You should end up with between 10 and 12 fritters.
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