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Curry Corn Fritters with Garlic Lime Aioli

Corn fritters with scallions, cilantro and curry powder pan fried and served with a garlic lime aioli.
Curry Corn Fritters with Garlic Lime Aioli

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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

Directions

1. 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.

2. In a separate small bowl mix together the GARLIC AIOLI ingredients and set aside.

3. 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 it's all used up. You should end up with between 10 and 12 fritters.

4. Serve the fritters warm with the aioli.




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