Yield: |
2 dozen fritters |
Active Time: |
40 minutes |
Start to Finish: |
40 minutes |
For this recipe you’ll need:
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1/4 pound bacon, cut into thin matchsticks
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2 ears sweet corn, shucked and kernals removed
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2/3 cup yellow cornmeal
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3 tablespoons all-purpose flour
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Salt and pepper to taste
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1/8 teaspoon baking powder
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Pinch of granulated sugar
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1/2 cup milk
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2 eggs
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2 scallions, thinly sliced on the bias
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2 tablespoons fresh mint, chiffonade
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4 tablespoons grapeseed oil
For the dill aioli
- 1 clove garlic, peeled
- 1 egg yolk
- 1 tablespoon Dijon mustard
- 2 tablespoons lemon juice
- 3/4 cup grapeseed oil
- 1/4 cup extra virgin olive oil
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill, rough chopped
Directions for dill aioli
- Set up a food processor and, with the motor running, drop in the clove of garlic and process until minced.Salt and pepper to taste
- Add yolk, mustard and lemon juice to the bowl of the food processor and pulse several times to combine the ingredients.
- With the machine running, add the oil through the feed tube in a very slow, thin stream.
- Before all the oil is added, periodically stop the machine to check the consistency to be sure it is not too thick. You should end up with the consistency of mayonnaise.
- Stir in the lemon zest and dill, and season with salt and pepper to taste.
Corn Fritter Directions:
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Preheat the oven to 200°.
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Heat a sauté pan over medium-low heat and add the bacon. Cook, stirring occasionally, until crisp. Add the corn kernels to the pan and cook until just softened. Set aside.
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In a large mixing bowl, whisk together the cornmeal, flour, salt, pepper, baking powder and sugar.
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In a separate bowl, whisk together the milk and eggs. Add the wet ingredients to the dry and mix just until blended. Fold in the bacon-corn mixture—including all of the rendered bacon fat—and the scallions and mint.
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Heat a large nonstick sauté pan or griddle over medium heat and add the grapeseed oil. Drop rounded tablespoons of the batter onto the pan or griddle. Cook until golden brown and crisp on the first side. Flip and repeat.
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Set the fritters on a rack set over a sheet tray, and place in the oven to keep warm while preparing the remaining fritters.
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Serve the fritters on a platter with Dill Aioli.
