Corn Fritters with Smoked Paprika Aioli 
Yield: 6 large or 8 medium fritters
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.

  • 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


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.

*You may use fresh, canned, or frozen corn. If frozen, thaw before mixing with the other ingredients. If canned, drain well. The batter will still be somewhat looser than when using leftover corn on the cob

A few more options:
• I’ve stirred cooked and crumbled bacon into the batter. Three strips is a good amount. You could try a ¼ cup or so of minced ham. Just beware of too many add-ins as they may affect binding.
• I’ve also added 1 tablespoon of minced jalapeño or serrano pepper to the batter, which adds a nice level of spice. For less spicy, you could use less and/or remove the veins and seeds.
• The small amount of lime and zest lightly enhances the flavor, but if you don’t have one on hand, omitting it will not be a dealbreaker. Alternatively, you could try using a lemon.
• No smoked paprika? Use ½ teaspoon of regular paprika or ¼ teaspoon of ground cumin.


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