Corn Fritters with Smoked Paprika Aioli
Crispy on the outside and tender on the inside, these flavor-infused corn fritters are a deliciously easy way to repurpose leftover corn on the cob. Entertaining? Make appetizer-size fritters!
While I like to use leftover streamed corn on the cob, you may cook the corn according to your preferred method. Alternatively, just-picked corn that is very sweet and tender could be used without cooking first.
While I like to use leftover streamed corn on the cob, you may cook the corn according to your preferred method. Alternatively, just-picked corn that is very sweet and tender could be used without cooking first.
Ingredients
- 2 cups (9 ounces) corn*
- 2 large eggs, lightly beaten**
- ¼ cup (38g) cornmeal
- ¼ cup (32g) all-purpose flour (or a cup-for-cup GF alternative)
- ⅓ cup chopped scallions (1 large or 2 thinner)
- ½ cup (45g) grated Parmesan cheese
- ¼ cup chopped fresh cilantro (may omit or use parsley if not a fan)
- 2 teaspoons (10ml) lime juice + the zest of ½ of the lime
- ¾ teaspoon kosher salt and fresh cracked pepper, to taste
- ¼ teaspoon smoked paprika
- 1 tablespoon (14ml) olive oil, plus an extra 1-2 teaspoons as needed
- For serving: Smoked Paprika Aioli (printable recipe follows); could opt for Small Batch Ranch, sour cream, a dollop of guacamole, or a few avocado slices
Instructions
- Prepare the batter: Mix the corn, eggs, cornmeal, flour, scallions, Parmesan, cilantro, lime juice, zest, salt, pepper, and smoked paprika in a large bowl. Chill the mixture for at least 10 minutes, longer is fine. I often make it earlier in the day, cover, and refrigerate for several hours. (Helpful hint: For added speed later, you may portion the batter into patties now and refrigerate on a parchment-line pan.)
- For more evenly sized fritters: While you can drop the batter straight into the pan, I like to portion it out using a large ice cream scoop or greased ⅓ or scant ½ cup measure. Note that the batter will not fully stick together until it is cooked.
- Cook the fritters: Heat 1 tablespoon of oil in a large skillet over medium heat. When hot, scoop the batter into the pan, spreading it lightly into thick but flat circles. I also nudge the edges in with a spatula as needed. Cook until golden brown on both sides, about 4 minutes per side. Remove to a plate. If your skillet wasn’t big enough to cook all the batter at once, add another teaspoon or two of oil and repeat with remaining batter.
- Serve: Enjoy with the Smoked Paprika Aioli, as is, or with sauce of choice. Leftovers will keep for up to 5 days and may be gently reheated.
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