Cooking Lesson #472: Fresh Corn Fritters With Chipotle Aioli

…from the Perspectives' Kitchen

How you doin’? I think corn is my favorite spring and summer-time vegetable. It is so versatile allowing you to cook it or use it in so many ways. There’s the seasonally simple way to enjoy it as boiled or grilled corn-on-the-cob, or you can get a little more adventurous with my recipe for Corn Fritters.  The taste and texture of these golden Corn Fritters are simply divine. They are a crispy and yet a little cakey, with pops of whole, crunchy corn kernels. They’re laced with slightly salty Parmesan cheese and chives—a nice savory contrast with the summery sweetness of the corn.
 
Native Americans had been using ground corn (maize) for thousands of years before European explorers arrived in the Americas. Corn-based products, such as corn flatbread, arepa (corn dough baked breads) and traditional corn muffins were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques which require ample supplies of cooking oil as well as equipment in which the oil could be heated to high temperatures.
 
European settlers learned the basic recipes and processes for corn dishes from the Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The Corn Fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep-fried foods, none more famous perhaps than Southern fried chicken.
 
Make a double batch of Corn Fritters if the kids are partaking or you’ve got friends coming over for a cocktail. Mini fritters make a fantastic appetizer. Big fritters will go with anything you serve for your summer BBQ. You can also serve Corn Fritters topped with a fried egg, bacon and real maple syrup for breakfast.
 
To control waste, always try to utilize all your ingredients. You will have some leftover chipotle chiles in adobo sauce. You can either freeze the leftovers for later or put them to work right away. Recipes like Filipino chicken adobo, chipotle beef tacos, and red pork chili will use the remaining chipotle chiles left in the can.
 
Prep time:  30 minutes
Fry time:  4 to 6 minutes per batch
Servings:  2 to 4
 
Ingredients 
For the chipotle aioli
1/2 cup mayonnaise
1 tablespoon adobo sauce (from a can of chipotle chiles in adobo sauce)
1 tablespoon freshly squeezed lime juice
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
 
For the fritters
3 cups fresh corn kernels, from 3 to 6 ears, divided
1/4 teaspoon kosher salt
1/4 cup all-purpose flour
1/4 cup finely minced chives, divided
2 tablespoons grated Parmesan cheese
1 tablespoon cornstarch
1/8 teaspoon cayenne pepper
1/8 teaspoon kosher salt (if needed, to taste)
1/4 teaspoon black pepper
1 large egg, lightly beaten
1/2 cup, plus 2 teaspoons vegetable oil, divided
 
Directions
To make the aioli

1. In a small bowl, combine all the ingredients and stir together well.
2. Cover the bowl with plastic wrap and refrigerate until ready to use it.

To make the fritters

1. Process 1-1/2 cups of the corn kernels in a food processor until they are coarsely puréed, about 15 to 20 seconds, scraping down the sides of the bowl halfway through processing; set aside.
2. In a 12-inch nonstick skillet, heat 1 teaspoon of the vegetable oil over medium-high heat until shimmering.
3. Toast the remaining 1-1/2 cups of whole corn kernels with the salt and cook, stirring frequently, until lightly golden, 3 to 4 minutes. Transfer to a medium bowl.
4. Return the skillet to medium heat, add another teaspoon of oil and the corn purée, and cook, stirring frequently with a heatproof spatula, until the purée is the consistency of thick oatmeal (it will cling to the spatula rather than dripping off), about 5 minutes.
5. Transfer the corn purée to the bowl of kernels and stir to combine.
6. Rinse the skillet and dry with paper towels.
7. Add the flour, 3 tablespoons of the chives, the Parmesan, cornstarch, cayenne, and a pinch each of salt and pepper into the corn mixture until well combined.
8. Gently stir in the egg until incorporated.
9. Line a rimmed baking sheet with paper towels.
10. In the clean skillet, heat the remaining 1/2 cup of vegetable oil over medium heat until shimmering.
11. Drop six 2-tablespoon portions of the batter into the skillet. Press with a spatula to flatten into 2-1/2-inch disks. Fry until deep golden brown on both sides, 2 to 3 minutes per side.
12. Transfer fritters to the prepared baking sheet. Repeat with the remaining batter.
13. Serve the corn fritters with the aioli and the remaining chives.

ChefSecret:  If you live in an area where fresh corn is grown, go out to the field and do a farmer’s harvest fresh off the stalk. That will be the best tasting corn you will ever enjoy.

Quip of the Day:  I haven't gotten anything done today. I've been in the Produce Department trying to open this stupid plastic bag.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

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