Name: Crispy Corn Fritters with Chipotle Lime Mayo
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: about 6 fritters
Ingredients: 2 ears white corn (about 1 1/2 cups kernels); 1 large egg white; 1/4 cup ice water; 1/4 cup self-rising flour; 1/4 cup cornstarch; 1/2 tsp kosher salt; Vegetable oil, for shallow frying; 1/2 cup mayo; 2 tsp ground chipotle; Juice of one lime

Pre-flight checklist

Before you start

Cut the kernels off the cobs
Heat about 1/2 inch of oil to 350°F in a seasoned cast-iron skillet

Flight plan

Method

Whisk the mayo, chipotle and lime juice together and chill until serving.
In a large bowl, whisk the egg white, ice water and salt for 1 to 2 minutes, until light and foamy.
Whisk in the cornstarch and flour to make a thin, pancake-like batter, then stir in the corn. It should be mostly corn, barely held together.
Spoon about 2 large spoonfuls of batter into the hot oil for each fritter. Don't crowd the pan.
Fry about 2 minutes per side, until browned and crisp. Turn carefully, since the oil spatters.
Drain on paper towels and serve hot with the sauce.

Notes & tips

If needed, add a little more water, or cornstarch and flour, to adjust the batter consistency.
Use a seasoned cast-iron skillet. These will stick in a regular stainless steel pan.
Chef John tops his with fresh crab. Grilled shrimp works too.

Crispy Corn Fritters with Chipotle Lime Mayo

Before you start

Method

Notes & tips

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