Skip to main content

Tastings are available at Hahn Estate and our Carmel tasting room by reservation only.

Contact Us
Cart 0 items: $0.00

Corn Fritters with Smoky Pepper Aioli

INGREDIENTS

  • 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

AIOLI

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

Prepare aioli 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.

We use cookies to optimize your experience, analyze traffic, and personalize content. To learn more, please visit our Privacy Policy.
By using our site without disabling cookies, you consent to our use of them.

X