Get Ready for Thanksgiving: Mini Corn Fritters with Red Pepper Aioli
Yield 40 Mini Fritters
2 cups corn, fresh or frozen, defrosted
1 cup flour
1 tablespoon baking powder
5 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon black pepper
1 cup mayonnaise
2 cloves garlic
½ cup roasted red bell pepper
Salt and pepper to taste
3 eggs, separated
½ cup green onion, thinly sliced
Oil for cooking
Mix all ingredients together, except for egg whites.
Whip egg whites until medium peaks and fold into corn mixture.
Heat large frying pan on medium high heat, adding enough oil to cover the bottom of the pan.
When oil is hot, after about 3 minutes, drop ½ tablespoons fritter mixture into pan, leaving enough room to flip fritters.
Cook like a pancake, flipping when edges are golden. Cook another 2-3 minutes.
Remove from pan. Drain on paper towels until ready to serve.
Purée all ingredients in blender or food processor until smooth.
Season with salt and pepper and refrigerate until ready to use. Can be made a day in advance.
Expand the Table
VEGAN: Use a vegan margarine for butter. Omit eggs. Add 1/4-1/2 cup almond milk until a pancake batter consistency is reached in fritters. Use a vegan mayonnaise.
GLUTEN FREE: Use a gluten free flour.
DAIRY FREE: Use a non-dairy margarine for butter.
ALLIUM FREE: Substitute ½ cup green pepper, finely chopped for onion. Omit garlic in aioli.
Tip: To make cutting easier, place the corn on a flat surface. Use a serrated knife to cut the kernels off the cob. Continue cutting with the flat side down.