Corn & Jalapeño Fritters with Honey Chipotle Aioli
Corn & Jalapeño Fritters with Honey Chipotle Aioli. Rainy Fridays were made for fun appetizers to lighten the mood…with a cocktail too of course ;)) !! Today we made corn fritters but spiced them up with jalapeño and made them extra cheesy with some cheddar. Toss in a little chives and top with fresh basil leaves. And most importantly…serve alongside alllll those dipping sauces. We paired them with a Honey Chipotle Aioli and a Lemon Chive Aioli. Because what’s a fritter without sauce ?! Cheers to Friday !!
So today was one of those not so blue sky beautiful days at the beach. I am not going to lie…having my coffee in bed this morning with the rain fall and having absolutely no where to be was so cozy. While I would obviously prefer sunny skies and warm temperatures, I don’t mind a rainy day every here and there. And the bonus of a rainy day? Plenty of time for cooking and creating content !
Tonight is pizza Friday and marg night and honestly the weather has taken a turn for the better since this morning. So, I thought with margs and some pizza, we need the perfect appetizer. And what is more fun and delicious than a crispy, golden corn fritter. But make them a little more exciting and add jalapeños, cheddar cheese, and chives. It spices them up a bit and makes their flavor so much more fun.
So these were a super big hit. I am not kidding my dad almost ate the whole plate and could not stop talking about how much he liked them for majority of the night. They’re super easy, super fun, and definitely delicious. They were the perfect appetizer for pizza and marg night. And don’t even get me started on how AMAZING the sauces were. You know I always need a good sauce for dipping.
Well time to get back to more margs and get started on the pizzas !! Cheers to summer Friday’s !!
Ingredients
3/4 cup flour
1 teaspoon baking powder
1/3 cup shredded cheddar cheese
salt and pepper
1/2 cup milk
1 egg; beaten
2 ears corn; kernels removed
1 jalapeño; seeded and diced
2 tablespoons chopped chives
canola oil for frying
fresh basil for serving
For the Honey Chipotle Aioli
1 cup mayonnaise
juice of 1/2 a lemon
1 teaspoon honey
1/2 teaspoon chipotle chili powder
For the Lemon Chive Aioli
1 cup sour cream
juice of 1/2 a lemon
1 tablespoon chopped chives
salt and pepper
Directions
In a large bowl, add the flour, baking powder, cheddar cheese, salt, and pepper. Stir to combine. Add the milk and the beaten egg and stir until almost combined. Fold in the corn, jalapeño, and chives.
Over medium-high heat, heat the canola oil. Drop in tablespoon size balls of the fritter mixture. Fry for 3 - 4 minutes or until fritters are golden on all sides. Remove from oil and drain on paper towels.
To make the Honey Chipotle Aioli. In a small, add the mayonnaise, lemon juice, honey, and chipotle chili powder. Stir to combine. To make the Lemon Chive Aioli. In another small bowl, add the sour cream, lemon juice, and chives. Season with salt and pepper. Stir to combine. Serve fritters with aioli sauces and garnished with fresh basil leaves.
