The Chunky Chef

Everyday meals with a dash of gourmet

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Sweet Corn Fritters with a Spicy Aioli

A perfect blend of sweet and savory, these fluffy fritters are packed with flavor, fried to crispy perfection, and served with a spicy honey sriracha aioli.

The ultimate summer treat… sweet and savory corn fritters!  Easy to make, fun to eat, and made even better with the tantalizing honey sriracha aioli to dip them in!

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Corn Fritters with Honey Sriracha Aioli | A perfect blend of sweet and savory, these fluffy fritters are packed with flavor, fried to crispy perfection, and served with a spicy honey sriracha aioli. | http://thechunkychef.com

I originally posted these fritters way over a year ago, and have been meaning to come back and re-photograph them, because… well… this was the picture of them the first time around.

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Horrible composition, lighting, not really in focus… just yikes!!  So hopefully you guys like the new photos better 😉

That’s the thing about food photography and food blogs… the recipe can be completely spot on perfect, but if the photos look disgusting, no one wants to look at it or try the recipe.  And I can’t blame them… I’m the same way!  We eat with our eyes first right?

Corn Fritters with Honey Sriracha Aioli | A perfect blend of sweet and savory, these fluffy fritters are packed with flavor, fried to crispy perfection, and served with a spicy honey sriracha aioli. | http://thechunkychef.com

The text below is the original post.  I’ve left it here because, well I wrote it and like it 😉  Plus, it has some good tips about what to expect if you use frozen corn (that’s been thawed) vs fresh corn.

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You know, sometimes I try out a recipe and it doesn’t go as planned.  As a perfectionist by nature, when things don’t turn out, it irks me… quite a bit lol.  But we have to just roll with the punches, try to correct it, and laugh 🙂  This time, my batter was pretty wet, so it didn’t form well.

I think the reason my batter was wet was that I used frozen corn that I had thawed.  Being the middle of winter here, fresh corn on the cob isn’t really available, but I would bet that fresh corn would have made for a thicker dough consistency. ← Fresh corn definitely makes for a thicker, more workable batter!!

Corn Fritters with Honey Sriracha Aioli | A perfect blend of sweet and savory, these fluffy fritters are packed with flavor, fried to crispy perfection, and served with a spicy honey sriracha aioli. | http://thechunkychef.com

So at least I know what to correct for the next time… and there will definitely be a next time.  Because even though things didn’t go perfectly, these were still some of the tastiest fritters I’ve ever had 😀  And that honey sriracha aioli… oh man… out of this world!

These corn fritters would be great for a party, side dish for a meal, a snack… just about anytime you want!

Corn Fritters with Honey Sriracha Aioli | A perfect blend of sweet and savory, these fluffy fritters are packed with flavor, fried to crispy perfection, and served with a spicy honey sriracha aioli. | http://thechunkychef.com

The prep process is pretty simple for these fritters.  Put your corn kernels, milk and eggs in a food processor and pulse until smooth, but still textured.  Pour the corn mixture into a large bowl and stir in your chopped scallions, cilantro, garlic and onion.  In a separate smaller bowl combine your dry ingredients.  Stir those into your corn mixture until well combined.  Scoop out batter in golf-ball sized amounts and fry in hot oil about 5 minutes or so, then remove to a paper towel lined plate to drain.

I would suggest making the aioli ahead of time so it can hang out in the refrigerator and let all the flavors really meld together 🙂

Corn Fritters with Honey Sriracha Aioli | A perfect blend of sweet and savory, these fluffy fritters are packed with flavor, fried to crispy perfection, and served with a spicy honey sriracha aioli. | http://thechunkychef.com

These corn fritters are just heavenly… you’ve got to try them!! A perfect blend of sweet and savory, these fluffy fritters are fried to a crispy exterior and served with a spicy honey sriracha aioli sauce

The honey sriracha aioli would also be fantastic as a dipping sauce for my Low Carb Chicken Tenders, or Parmesan Crusted Chicken Nuggets.  It would also serve as a yummy sauce on a burger, to dip fries in… the sky is the limit!

Some tools used to make this recipe:

OXO Good Grips Medium Cookie Scoop – I use this to scoop the fritters into nice, uniform balls.  It’s all GREAT for meatballs and of course, cookies!

Deep Fry/Candy Thermometer – Never have to guess if you’re oil is hot enough or too hot again!

Lodge Enameled Cast Iron Dutch Oven – I use this pot to fry in ALL the time… and it’s awesome for soups!

Joyce Chen Stainless Steel Strainer – the BEST way to get foods out of the frying oil… plus it’s great for removing pasta from boiling water (leaving all that great cooking water for you to use).

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Corn Fritters with Honey Sriracha Aioli | A perfect blend of sweet and savory, these fluffy fritters are packed with flavor, fried to crispy perfection, and served with a spicy honey sriracha aioli. | http://thechunkychef.com

Sweet Corn Fritters with a Spicy Aioli

Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 40 -50 fritters
Author: The Chunky Chef
A perfect blend of sweet and savory, these fluffy fritters are fried to a crispy exterior and served with a spicy honey sriracha aioli sauce.
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Ingredients

  • 8 ears of corn shucked and cooked
  • 1/4 cup milk
  • 2 eggs
  • 1/4 cup scallions or green onions sliced
  • 3/4 tsp garlic minced
  • 2 Tbsp cilantro minced
  • 1 small yellow onion very finely diced
  • 1 cup flour
  • 1/2 cup cornmeal
  • 3/4 Tbsp salt
  • 3/4 Tbsp sugar
  • 1 1/8 Tbsp baking powder
  • 1/2 tsp ground coriander
  • 2 tsp ground black pepper
  • Oil for cooking
  • For the Aioli:
  • 1 cup mayonnaise
  • 1 Tbsp Sriracha sauce (more or less to taste)
  • 2 Tbsp honey

Instructions

  1. Mix aioli ingredients together and store in refrigerator until ready to serve. This will allow the flavors to blend together.
  2. Heat cooking oil to 350 degrees F.
  3. Grill the corn on a grill (or cook using preferred method) and cut kernels from the cobs.
  4. Place kernels in a food processor with the milk, eggs and onion and pulse until fairly smooth but still textured.
  5. Remove to a large bowl and stir in the chopped scallions, garlic, and cilantro.
  6. Stir in dry ingredients (flour, cornmeal, salt, sugar, baking powder, coriander and black pepper) into the corn mixture.
  7. Scoop batter into small golf-ball sized balls and cook in oil until cooked through and deep golden brown, about 3-5 minutes. Place fritters on paper towels to drain.
  8. Serve with the sauce and enjoy!

Recipe Notes

1. Recipe adapted slightly from Nugget Markets

Corn Fritters with Honey Sriracha Aioli | A perfect blend of sweet and savory, these fluffy fritters are packed with flavor, fried to crispy perfection, and served with a spicy honey sriracha aioli. | http://thechunkychef.com

Corn Fritters with Honey Sriracha Aioli | A perfect blend of sweet and savory, these fluffy fritters are packed with flavor, fried to crispy perfection, and served with a spicy honey sriracha aioli. | http://thechunkychef.com

Corn Fritters with Honey Sriracha Aioli | A perfect blend of sweet and savory, these fluffy fritters are packed with flavor, fried to crispy perfection, and served with a spicy honey sriracha aioli. | http://thechunkychef.com

Reader Interactions

Comments

    • Thank you!! As soon as I saw that Fiesta Friday’s Anniversary party #1 was going to be appetizers… I knew I’d have to post this recipe 🙂 Brown food is always tough to photograph, I thought I was going to lose it trying to get the right lighting, so thank you 😀

      Reply

  14. I agree. Free form fritters does give them character. Plus, you incorporated honey sriracha aioli. Um sign me up please.
    One time when I made zucchini fritters the batter was too wet, so I added more flour and then more flour and then more flour. By the time they were done, they tasted like half seasoned wads of cooked flour. They were awful, although I did manage to get them perfected on a different day.
    [email protected] recently posted…Recipe: Butternut Squash Cheddar BiscuitsMy Profile

    Reply

    • Honey and sriracha are just absolutely made for each other 🙂 I’d eat that aioli with a spoon 🙂 I’m glad I’m not the only one who has had trouble with batter that was too wet, although I’m glad you perfected them later on… zucchini fritters sound delicious!!!

      Reply

  23. We will just love your Corn Fritters, just delicious. Thanks so much for sharing your awesome post with Full Plate Thursday. Hope you are having a great week and come back to see us real soon!
    Miz Helen
    Miz Helen recently posted…Red Velvet PieMy Profile

    Reply

  25. I am loving these Sweet Corn Fritters! Yum! They were shared on my page and pinned. Thank you for joining us at #purebloglove. We enjoy having you every week on Thursday night at 8PM through Sunday night. ~Cydnee

    Reply

  35. Corn is in season now. So I had to try your Corn Fritters and am I glad! There so good it is hard to stop. The Aioli goes so well! Really good.
    I already have requests to make again.

    Reply

    • Hi Judy! 🙂 I’m SO happy to hear that you all loved the fritters and aioli! I like to freeze some great summer corn so I can make these fritters in the winter as well 🙂

      Reply

  36. For whatever reason, all the partial cup, tablespoon, teaspoon quantities (anything with a “/” in the measurement” is not showing up on the recipe above.

    Reply

    • Hi Lori 🙂 Unfortunately when I redesigned my site, there were some bugs in the coding of the recipe plugin.. I’m working on it, but with over 200 recipes, it’s taking a bit of time :/ I’ve fixed the recipe, so it should be showing correctly now…

      Reply

  38. Just made this recipe for dinner. Ultimately it turned out delicious, but not without a good amount of tweaking. First, 8 ears of corn blended gave me so much liquid that when I mixed it with the flour/corn meal it was closer to soup. To fix this I added another cup of flour and 1/2 cup of corn meal to get it to the right consistency. Second, this recipe made sooo many fritters. Like 60 of them. I could have easily quartered the recipe and still had enough.

    All in all, tasty food. Just hope my experience might help someone else if they run into problems.

    Thanks

    Reply

    • Hi Dan 🙂 Yes, different ears of corn will have different moisture content levels, so you may have to adjust accordingly, which it sounds like you did well. Did you use fresh corn or frozen (thawed)? When ever I use frozen corn I have to make serious adjustments, as I mentioned in the body of the post. Indeed, this recipe does make quite a bit 😉 Glad you enjoyed the fritters!

      Reply

    • Hi Brenda 🙂 I’ve never done that… but I would think that you could make the un-fried fritters up ahead of time, then freeze them on a wax paper lined baking sheet, so when it’s time for the party, all you’d have to do is fry them 🙂

      Reply

  40. I just made these with frozen corn and gluten free flour. They came out great! I did thaw, drain and press the corn on paper towels before putting the corn in a saucepan (without water) at a high temp for a few minutes to get out the excess water. Added work but it was well worth it. Will make these and the yummy aioli sauce again!

    Reply

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