Blackened Corn Fritters

By Executive Chef Sarah Kops

There are 3 steps to making this recipe.

Step 1

Vegan Dijon Paprika Aioli 

Ingredients:

½ cup Hellman’s vegan mayonnaise
1 Tbsp Dijon mustard
1 Tbsp paprika
2 tsp granulated garlic
1 Tbsp 100% lime juice

Instructions:

  • Mix all ingredients together. Reserve cold.

Step 2

Pickled Onions and Jalapenos

Ingredients:

1 cup water
½ cup white vinegar
3½ Tbsp sugar
1 Tbsp kosher salt
1 tsp whole mustard seed
1 ea dried bay leaf
2 Tbsp red onion, julienne
2 Tbsp red bell peppers, julienne
2 Tbsp jalapeno peppers, slice 
2 tsp fresh garlic, chop
2 tsp fresh cilantro

Instructions:

  1. Combine water, vinegar, sugar, salt, mustard seed and bay leaves.
  2. Simmer for 30 minutes until sugar is dissolved and incorporated. 
  3. Pour hot pickling liquid over prepped vegetables.
  4. Stir in cilantro. Cover and cool.
  5. Ready to use after cooling for two hours or reserve overnight cold.

Step 3

Blackened Corn Fritter

Ingredients:

¼ cup Cajun seasoning
½ cup cornstarch
1½ cups flour (all-purpose)
2½ tsp baking powder
2½  tsp kosher salt
½ cup 2% milk
1/3 cup eggs, scramble
3 Tbsp unsalted butter, melt
1 Tbsp 100% lime juice
¾ cup pepper jack cheese, shred
1 lb frozen corn
1 Tbsp fresh cilantro, chop

Instructions:

  1. Add Cajun seasoning to a dry sauté pan and toast over medium heat until it turns black.
  2. Remove from the heat and cool.
    • *Note: Do not toss; the spices will become airborne.*
  3. In a bowl, combine cornstarch, flour, baking powder and salt.
  4. In a separate bowl, combine milk, eggs, butter and lemon juice. Whisk well.
  5. Slowly add dry ingredients to the wet ingredients. Stir to mix.
  6. Stir in Pepper Jack cheese, corn and toasted Cajun seasoning.
  7. Using a 2 oz. scoop, carefully scoop batter and drop it into a 300° F deep fryer.
  8. Fry until golden brown on the outside, dry on the inside and to an internal temperature of 165° F.
  9. Reserve and serve warm.

Assemble on Plate:

  1. Place Dijon paprika aioli on a plate.
  2. Put corn fritters on top of aioli.
  3. Top with pickled vegetables and fresh cilantro. 

Serves 4-6