Sweet Corn Fritter Cakes with Smoked Paprika Aioli

Indulge in the authentic flavors of American cuisine with these crispy sweet corn fritter cakes, served with a side of creamy smoked paprika aioli for a delightful twist.

🛒 Ingredients

• 1 1/2 cups All-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoon baking powder
• 1 each large eggs
• 1/2 cup milk
• 1/2 cup unsalted butter, melted
• 1 1/2 cups fresh corn kernels
• 1/2 cup grated cheddar cheese
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 2 tablespoons chopped fresh chives

👨‍🍳 Instructions

1. 1

   Step 1: In a large bowl, whisk together flour, granulated sugar, kosher salt, baking powder, and black pepper.

2. 2

   Step 2: In a separate bowl, whisk together eggs, milk, melted butter, and paprika.

3. 3

   Step 3: Add the wet ingredients to the dry ingredients and stir until just combined.

4. 4

   Step 4: Fold in the corn kernels and grated cheddar cheese.

5. 5

   Step 5: Heat about 1/2-inch of oil in a large skillet over medium-high heat.

6. 6

   Step 6: Using a 1/4 cup measuring cup, scoop the batter into the skillet and cook for 2-3 minutes on each side, or until golden brown.

7. 7

   Step 7: Transfer the fritters to a paper towel-lined plate to drain excess oil.

8. 8

   Step 8: Serve the fritters warm with smoked paprika aioli for dipping.

9. 9

   Step 9: To make the aioli, mix together mayonnaise, apple cider vinegar, smoked paprika, and chopped chives in a small bowl.

10. 10

    Step 10: Refrigerate the aioli for at least 30 minutes to allow the flavors to meld.

💡 Pro Tips

To avoid soggy fritters, don't overmix the batter. For an extra crispy exterior, chill the fritters in the refrigerator for 30 minutes before frying. Smoked paprika aioli can be made ahead of time and refrigerated for up to 1 week.

📊 Nutrition per Serving