Curry Corn Fritters with Garlic Lime Aioli
Corn fritters with scallions, cilantro and curry powder pan fried and served with a garlic lime aioli.
servings: 4
total time: 20 minutes
recipe by: Frankie
Ingredients
- THE FRITTERS:
- 2 large eggs
- 3 cups fresh corn kernels (about 4 ears of corn)
- 1 TBSP fresh lime juice
- 1/4 cup whole milk
- 1/2 cup freshly chopped cilantro
- 2 scallions, thinly sliced
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 TBSP yellow curry powder
- 1/2 tsp salt
- 1/4 cup peanut oil
- GARLIC LIME AIOLI:
- 1/2 cup mayonnaise
- 3 garlic cloves, minced
- 1 TBSP fresh lime juice
- 1/4 tsp salt
- 1/8 tsp pepper
Cool Tools For Your Kitchen
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Cuisinart 12-Piece Cookware Set - SEE ON AMAZON
Dreo ChefMaker Combination Air Fryer - SEE ON AMAZON
Unwasted Reusable Silicone Lids - SEE ON AMAZON
Willow & Everett Salt and Pepper Grinder Set - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
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Directions
- 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.
- Serve the fritters warm with the aioli.
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