Sweet Corn Fritters & Spicy Aioli
Crispy, golden corn fritters paired with a sweet and spicy honey sriracha aioli. These fritters are fiber-rich, protein-packed, and quick to make—perfect as a snack, appetizer, or side dish for any occasion.
Equipment
- 1 Food Processor
- 1 large mixing bowl
- 1 Frying pan or deep skillet
- 1 Grill or alternative corn cooking method
- 1 Spatula or slotted spoon
- 1 Paper towels (for draining)
Ingredients
For the Fritters:
- 8 ears corn shucked and cooked
- 1/4 cup milk
- 2 large eggs
- 1/4 cup scallions sliced
- 3/4 tsp garlic minced
- 2 Tbsp fresh cilantro minced
- 1 small yellow onion finely diced
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 3/4 Tbsp salt
- 3/4 Tbsp sugar
- 1 1/8 Tbsp baking powder
- 1/2 tsp ground coriander
- 2 tsp black pepper
- Oil for frying
For the Honey Sriracha Aioli:
- 1 cup mayonnaise
- 1 Tbsp Sriracha sauce adjust to taste
- 2 Tbsp honey
Instructions
- Prepare the Honey Sriracha Aioli: In a medium mixing bowl, combine 1 cup mayonnaise, 2 tablespoons honey, and 1 tablespoon Sriracha sauce. Whisk thoroughly until the mixture becomes smooth and creamy, with the honey evenly blended into the mayonnaise. Taste and adjust the heat by adding more Sriracha if you prefer extra spice. Cover the bowl with plastic wrap or transfer to an airtight container, then refrigerate for at least 20 minutes. This resting time allows the flavors to meld, creating a rich, balanced aioli that complements the sweet corn fritters perfectly.
- Cook the Corn: Preheat your grill, stovetop grill pan, or skillet over medium-high heat. Lightly oil the grill grates or pan to prevent sticking. Place 8 shucked ears of corn onto the grill and cook until the kernels are tender and slightly charred, turning occasionally to ensure even cooking. If you prefer, you can boil the corn in salted water for 5–7 minutes until tender, then drain. Grilled corn adds a smoky depth, while boiled corn gives a sweeter, fresher flavor—either method works beautifully.
- Remove Kernels from the Cob: Once the corn is cooked and slightly cooled, hold each ear vertically on a stable cutting board. Using a sharp knife, carefully cut the kernels from the cob, allowing them to fall into a large mixing bowl or plate. Be cautious of your fingers and keep the tip of the knife angled away from your hand. Try to remove as many kernels as possible to maximize flavor and texture in the fritters.
- Blend the Corn Base: Transfer the fresh corn kernels into a food processor. Add 1/4 cup milk, 2 large eggs, and 1 small finely diced yellow onion. Pulse several times until the mixture becomes fairly smooth but still retains some texture. You want a slightly coarse mixture to ensure the fritters have a satisfying bite, rather than a completely pureed paste. The eggs act as a binding agent, while the milk adds moisture for tender, fluffy fritters.
- Add Fresh Herbs and Aromatics: Pour the blended corn mixture into a large mixing bowl. Stir in 1/4 cup sliced scallions, 3/4 teaspoon minced garlic, and 2 tablespoons minced fresh cilantro. These fresh aromatics brighten the flavor and add a subtle herbal note, balancing the sweetness of the corn. Mix gently but thoroughly to distribute all ingredients evenly throughout the batter.
- Incorporate Dry Ingredients: In a separate bowl, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 3/4 tablespoon salt, 3/4 tablespoon sugar, 1 1/8 tablespoons baking powder, 1/2 teaspoon ground coriander, and 2 teaspoons black pepper. Gradually fold this dry mixture into the corn batter, stirring just until incorporated. Avoid overmixing, as this can make the fritters dense rather than light and fluffy. The cornmeal gives a slightly gritty texture that crisps beautifully when fried, while the baking powder ensures a light, airy interior.
- Heat the Oil for Frying: In a deep skillet or frying pan, pour enough oil to reach 1–2 inches in depth. Heat over medium-high heat until the temperature reaches approximately 350°F (175°C). To test if the oil is ready, drop a small pinch of batter into the oil—if it sizzles and rises to the surface immediately, the oil is at the correct temperature. Maintaining the proper temperature is crucial to achieve a golden, crispy exterior without absorbing excess oil.
- Shape and Cook the Fritters: Using a small ice cream scoop, spoon, or your hands, form the corn batter into golf-ball-sized portions. Carefully drop each ball into the hot oil, leaving enough space between them to prevent sticking. Fry in batches if necessary to avoid overcrowding the pan. Cook for approximately 3–5 minutes per batch, turning occasionally with a spatula or slotted spoon, until the fritters are deep golden brown on all sides. The fritters should be cooked through but still tender inside.
- Drain and Cool: Once cooked, transfer the fritters to a plate lined with paper towels to absorb excess oil. Let them rest for 2–3 minutes; this helps maintain their crispiness while slightly cooling them for safe serving. Be careful when handling—they will be hot and delicate immediately after frying.
- Serve with Aioli and Enjoy: Arrange the fritters on a serving platter and pair with the chilled honey Sriracha aioli on the side, either drizzled on top or in a small dipping bowl. Serve immediately while the fritters are warm and crispy. These fritters are ideal as a snack, appetizer, or side dish for lunch or dinner. Garnish with additional fresh cilantro or scallions if desired for added color and flavor.
Notes
- Use fresh corn for the best natural sweetness and texture; frozen corn can be used in a pinch but may require extra draining.
- Ensure the oil is at the correct frying temperature (350°F) to avoid soggy fritters.
- Don’t overmix the batter; a few lumps are okay and help keep the fritters light.
- Adjust Sriracha in the aioli according to your preferred spice level.
- Fritters can be shaped slightly larger or smaller depending on desired serving size, but cooking time may vary.
