Frittering AroundPosted: August 5, 2013
You know what I like? Lazy Sundays. When there’s nothing on your schedule, you’re free to catch up on crappy TV or read a good book (or a good-bad book) or leisurely make yourself dinner.
You know what’s easy? Removing kernels from a cob. I know they make gadgets that do that now, but why bother? A knife will do just fine. Plus, it’s very satisfying running your knife down the side of an ear (that sentence sounds scarier than it actually is, btw) to make little strips of kernels fall off.
You know what’s weird? Those little white hairy threads that you find between kernels of corn.
You know what’s really tasty? Hot corn fritters with lime aioli on top. If you’ve ever squeezed fresh lime juice on your salt and peppered corn, you’ll understand how awesome and refreshing a combo that can be.
Corn Fritters with Lime Aioli
For the fritters:
½ cup of flour
1 teaspoon of baking powder
1/3 cup of 2% milk
1 egg, lightly beaten
1 ½ cups of fresh corn kernels (about 2 to 3 ears of corn)
½ cup of scallions, finely diced
Pinch of red pepper flakes
Salt and pepper
For the aioli:
3 tablespoons of mayonnaise
2 tablespoons of lime juice
1 clove of garlic, minced
In a mixing bowl, combine the flour and the baking powder. Add the milk and egg and whisk until smooth. Add the corn, scallions, red pepper flakes and 1/4 teaspoon of both salt and pepper. Chill in the fridge for about 10 minutes.
Heat a tablespoon of oil in a large nonstick skillet over medium heat. Drop 1/4 cups of batter into the skillet (don’t overcrowd the skillet) and cook until the top bubbles and the edges are golden, about 2 minutes. Flip the fritters and cook another 2 minutes or until golden. Place on a paper towel-lined plate and set aside. Continue with the additional batter, adding more oil as necessary, until all the fritters are fried.
To make the aioli, combine the mayo, lime juice and minced garlic in a small bowl. Top with each fritter with a dollop of aioli.