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!
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.
I think the reason my batter was wet the first time around 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!!
These corn fritters would be great for a party, side dish for a meal, a snack… just about anytime you want!
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!
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).
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 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
- Mix aioli ingredients together and store in refrigerator until ready to serve. This will allow the flavors to blend together.
- Heat cooking oil to 350 degrees F.
- Grill the corn on a grill (or cook using preferred method) and cut kernels from the cobs.
- Place kernels in a food processor with the milk, eggs and onion and pulse until fairly smooth but still textured.
- Remove to a large bowl and stir in the chopped scallions, garlic, and cilantro.
- Stir in dry ingredients (flour, cornmeal, salt, sugar, baking powder, coriander and black pepper) into the corn mixture.
- 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.
- Serve with the sauce and enjoy!
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.