Buzz
Whether you occasionally entertain or regularly host dinner parties, having a go-to appetizer recipe is invaluable. The finest hors d’oeuvres are flavorful, versatile, and easy to prepare. This corn fritter recipe with chipotle aioli, courtesy of the Institute of Culinary Education, meets all these criteria effortlessly.
If you want to highlight fresh corn as its season winds down, this dish is perfect. While it involves more steps than simply boiling corn on the cob, it preserves the ingredient’s essence. “The charm of this recipe lies in its simplicity—it’s mostly corn,” explains Roger Sitrin, lead recreational chef-instructor at ICE, in an interview with Mytour. “There’s minimal flour or binding agents used.”
To prepare the fritters, begin by blending half the kernels from four ears of corn in a food processor. Combine the puree with the remaining whole kernels, then mix in flour, cornstarch, sugar, smoked paprika, chili flakes, salt, black pepper, and a lightly beaten egg. Heat canola oil in a pan and shallow-fry two tablespoons of batter at a time, flattening the fritters as they cook. Fry until golden brown on both sides, sprinkle with salt, and serve with homemade chipotle aioli. Sitrin also suggests using the fritter as a base for other toppings. “Think of the corn fritter as a canvas for creativity,” he says. “Barbecue shrimp or pulled pork make excellent additions.”
The Institute of Culinary Education, one of the world’s largest culinary schools, operates campuses on both coasts. Beyond culinary arts, they provide training in hospitality and hotel management. Explore their complete course offerings on their website.
Corn Fritters
Yield: 12 fritters, each 4 inches in size
4 ears of corn, kernels removed and divided into two equal parts, 1/2 cup all-purpose flour, 2 tablespoons cornstarch, 1 tablespoon granulated sugar, 1 tablespoon smoked paprika, 1 teaspoon chili flakes, 1 teaspoon salt, ½ teaspoon black pepper, 1 large egg (lightly beaten), Canola oil for frying
- Add half of the corn kernels to a food processor with a metal blade. Pulse until a coarse puree forms. Transfer the puree to a bowl and combine with the remaining corn kernels.
- Mix in flour, cornstarch, sugar, smoked paprika, chili flakes, salt, black pepper, and the beaten egg. Stir thoroughly until all ingredients are well incorporated.
- Heat canola oil in a frying pan, ensuring the bottom is fully covered. This method is pan-frying, not deep-frying. Once the oil shimmers, scoop 2 tablespoons of batter into the pan. Flatten with a spatula and fry until both sides turn golden brown. Transfer to a paper towel-lined tray and sprinkle with salt. Be cautious, as the corn may pop, causing oil to splatter.
Chipotle Aioli
Yield: 1 ½ cups
3 chipotle chilis in adobo sauce, 2 teaspoons lime juice, 1 cup mayonnaise, ¼ teaspoon salt, ¼ teaspoon pepper
- Using a small food processor or blender, puree the chipotle peppers and adobo sauce for about 30 seconds. The mixture should be thick and paste-like, not completely smooth.
- Incorporate lime juice, mayonnaise, salt, and ground black pepper. Blend until all ingredients are thoroughly combined.
- Chill the mixture for at least 30 minutes before serving. Store in an airtight container in the refrigerator for up to one week.
