Corn Fritters with Smoky Pepper Aioli

Pairs with Winery Selection Highlands Cuvée Red or Hahn GSM

Serves 4-6

INGREDIENTS - CORN FRITTER

• 3 cups of corn (3 ears of corn, cut from the cob)
• 2 eggs, whisked
• 2 tablespoons crème fraîche
• 2 scallions, finely chopped
• 1/2 cup roasted red pepper, finely chopped
• 1/2 cup cornmeal
• 1/4 cup flour
• 1 garlic clove, minced
• Salt and pepper
• Grapeseed or olive oil

INGREDIENTS - AIOLI

• 1-2 teaspoons chipotle in adobo sauce, minced
• 1/2 cup mayonnaise

DIRECTIONS

Prepare aioli by mixing minced chipoltles with mayonnaise and refrigerate.

Combine corn, eggs, crème fraîche, scallions, red pepper, cornmeal, garlic and flour in a bowl. Mix until combined.

Heat a heavy skillet over medium, add oil. When hot, spoon batter - 2-3 tablespoons per corn cake. Cook until golden on each side. Repeat with remaining batter. Keep warm in the oven until ready to serve.

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