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Corn Fritters with Scallion Aioli

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    Source: www.foodnetwork.caReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, C, E
    MineralsZinc, Natrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 3 ears peaches and cream corn, blanched in salted water for 3 minutes, cooled and removed from cob

    2. 2 eggs, beaten

    3. 1 cup all-purpose flour

    4. 2 ounces fresh coriander, chopped

    5. 1 teaspoon baking powder

    6. sea salt and fresh black pepper

    7. 3 scallions, finely chopped

    8. 1 egg yolk

    9. 1 teaspoon freshly squeezed lemon juice

    10. 1 teaspoon white wine vinegar

    11. 1/4 teaspoon Dijon mustard

    12. 1/2 teaspoon salt

    13. 3/4 cup olive oil

    14. 1 clove garlic, mashed

    Instructions Jump to Ingredients ↑

    1. Combine all ingredients in a bowl. Then coat a frying pan at medium-high heat with vegetable oil. With a tablespoon, scoop some of the mixture into the pan, adding as many spoonfuls as you can fit. Cook on both sides until golden brown. Remove and enjoy.

    2. In a bowl, add egg, lemon juice, vinegar and mustard. Whisk together until combined. Add about an ounce of the oil and whisk until combined. With a slow steady stream, add oil against the side of the bowl and whisk at a constant pace, until thick enough to coat the back of a spoon. Lastly, add garlic, scallions and salt. Whisk together and serve.

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