Corn fritters with roasted red pepper mayo

Corn fritters make a lovely change of pace at lunch or dinner, and they can be served as an appetizer with the mayo as a dipping sauce.

I made the fritters batter in the food processor, pulsing everything a few times so the fritters still retain texture. Cook them in a skillet on medium heat, to allow them to cook through and the outside to become golden. Too high heat may cook the outside fast while the inside is not quite done.

Serve these with homemade roasted red pepper mayo or with a dipping sauce of your choosing. It’s even good with mayo and sour cream mixed together and a few fresh herbs chopped into it.

To serve the fritters as lunch I made a shredded red and green cabbage salad that added a fresh, crisp and tangy element to the dish.

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Recipe adapted from Bon Appetit.

Enjoy.

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Ingredients:

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2 large organic eggs

2 tablespoons flour

2 tablespoon cornmeal

3 tablespoons pecorino

1 teaspoon coarse sea salt

2 cups fresh corn kernels

1 green onion, chopped

1/2 jalapeňo, seeded and chopped

 

2 tablespoons oil for the skillet or spray oil

Roasted red pepper mayo (recipe below)

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Directions:

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Place eggs, flour, cornmeal, cheese and salt in a food processor and pulse a few times.

Add the corn, green onion and jalapeňo and pulse a few more times but leave the mixture chunky.

Pour it into a bowl and mix with a spatula to combine.

Brush the skillet with some of the oil or spray with olive oil.

Scoop the fritter batter with a small ice cream scoop and drop 2 or 3 into the skillet.

Cook until the underside is golden, then flip them over with a spatula and cook the other side. Don’t cook on too high heat because it can burn on the outside while the inside may not be fully cooked, Take your time.

Remove the fritter to a plate and keep warm.

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Roasted red pepper mayo:

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1 egg yolk

2 teaspoon grainy mustard

Juice of 1/2 a lemon

1/2 teaspoon coarse salt

1/4 teaspoon ground white pepper

1 small roasted red pepper from a jar

3/4 cup olive oil

Place yolk, mustard, lemon juice, salt and pepper in a glass bowl and mix with a whisk.

Start adding the oil slowly whisking constantly. The mayo will thicken as you add the oil but add it very slowly. When you are done adding the oil the mayo should have a nice silky consistency.

Puree the red pepper in a food processor or blender and add to the mayo, mixing it in. This will thin out the mayo but it will firm up in the fridge. Refrigerate until needed. You can make this a day before, it will keep in the fridge for  a couple of days.

Pile the fritters on a plate, place the mayo in a small dish and serve warm or at room temperature.

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