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BuffaloSpree.com's Recipe of the week: Corn Fritters with Chili Lime Aioli



 

Recipe submitted by Mary Ann Giordano, taken from Buffalo Spree's "Food for Four Seasons - Recipes from Buffalo's Restaurants"

 

Corn Fritters

Serves 4

 

Fritters

4 ears corn on the cob
2 teaspoons ground cumin   
1 teaspoon garlic, chopped
1/4 cup olive oil     
2 red peppers, diced
1/2 red onion, diced
1 cup fresh cilantro, chopped
3 eggs
1 cup milk
2 cups all-purpose flour
1 cup cornmeal
1/2 cup granulated sugar
Salt and pepper, to taste
Oil for frying

 

Preheat oven to 350 degrees. Remove corn kernels from cobs; discard cobs. In a mixing bowl, combine corn, cumin, garlic, and olive oil. Spread mixture onto a sheet tray and cover with foil. Bake for 30 minutes. Remove from oven and cool to room temperature. Combine corn mixture with peppers, onion, cilantro, eggs, milk, flour, cornmeal, sugar, salt, and pepper. Mix thoroughly.

 

On the stovetop, in a heavy-bottomed pan, heat approximately 3 inches of cooking oil to 325 degrees. Drop rounded spoonfuls of corn batter into oil, and cook, until fritters turn golden brown. Remove from oil using a slotted spoon and drain on paper towels.

 

Chili lime aioli:

1 1/2 cups mayonnaise
3 tablespoons Sriracha Hot Chili Sauce
1 tablespoon ancho chili powder
2 tablespoons lime juice
Salt and pepper, to taste

 

Mix all ingredients in a medium-size mixing bowl. Blend well and serve with warm corn fritters.

 

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