Fritters are a fast and versatile food that you can serve as an appetizer or side dish. I’ve made and tasted shrimp fritters, zucchini fritters, crab fritters, even alligator fritters. Today I wanted to make a fresher lighter fritter stuffed with corn, layered with roasted tomatoes, and drizzled with a tangy lime aioli. Serve with a side salad and you have one tasty lunch!
**Helpful tips and common mistakes
These fritters are easy to make but take a bit of time especially because of the tomatoes. You can make these tomatoes and even the fritters ahead of time and reheat them in the oven before serving.
Roasting tomatoes allow the flavor to be concentrated, giving you much more of a punch than raw tomatoes. Depending on the size of your tomatoes, they may take longer than 1 hour.When making the batter, do not be alarmed if there seems to be too much corn. This recipe attempts to make these fritters lighter by using just enough flour, milk, etc to bind the corn mixture together.
You can choose to use a griddle instead of a nonstick pan to cook the fritters. The egg really helps bind the mixture together and allows the fritters to hold its shape very well.
As for the lime aioli, you will find the consistency to be very thin. Usually all of the aiolis I make are on the heavier side, with some thickness; however, this lime aioli is more like a sauce than a dip. You may be tempted to add more mayo, but this will dull the tartness of the aioli.
Wow, these corn fritters are good! The fritters are very fresh and naturally sweet from the corn while the tomatoes add depth and richness to the dish and the aioli adds tartness. Even presentation wise this dish is impressive. Serve alongside panko crusted pork (check it out for tomorrow’s posting!) for a very satisfying meal.
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.