Corn Fritters with Roasted with Red Pepper Aioli


These crisp, flavorful fritters make a homey yet elegant appetizer or side dish. The garlic for the aioli is prepared using a quick-roasting method you can do on your stovetop, but feel free to roast a whole head of garlic the traditional way and pick out two cloves for this recipe.

¼ cup all-purpose flour
¼ cup cornmeal
2 tbs. sugar
½ tsp. salt
1 pinch cayenne pepper
1 pinch garlic powder
2 tsp. baking powder
1 egg
10 tbs. half-and-half or whole milk
4 large basil leaves, chiffonade
½ cup fresh corn kernels
2 tsp. finely diced sweet red
¼ cup slivered ham

Red Pepper Aioli:
2 garlic cloves, peeled
¼ of a medium-sized red bell pepper
2 tsp. olive oil
1/8 tsp. salt
1/3 cup mayonnaise
1 tbs. red wine vinegar
¼ tsp. sugar
1.) Prepare the red pepper aioli by placing the piece of red pepper and two garlic cloves directly on the coils of your electric stove. (If you are using a gas stove and can\\\'t balance the small vegetables, you\\\'ll need to hold them directly over the flames using long-handled tongs.) Place a flat lid or heavy pan onto them to press them down. Cook on medium-high heat or 3-4 minutes per side or until evenly charred but not burned. Check in on the garlic once or twice to make sure it does not burn. You want it marked and softened, not burnt to a crisp. 2.) Place the garlic and pepper into a paper or plastic bag. Seal tightly. Allow the vegetables to steam in the bag for 15 minutes. 3.) Remove the roasted vegetables from the bag. Peel the charred skin off of the pepper, and remove the most obviously burnt bits from the garlic cloves. 4.) Finely chop the red pepper and garlic. Place them in a small bowl with the salt and olive oil. Muddle the pepper and garlic into the oil using a fork. Use a cocktail fork if you have one. Once a paste forms, add the mayonnaise, vinegar and sugar. Cover the aioli with plastic wrap, and refrigerate for at least one hour. 5.) To make the fritters, stir together flour, cornmeal, sugar, salt, cayenne pepper, garlic powder and baking powder in a mixing bowl. Add the egg and half-and-half, and stir until a batter forms. 6.) Gently stir in the basil, corn, sweet red pepper and ham. Refrigerate the batter for 30 minutes. 7.) Pour vegetable oil into a cast-iron skillet to a depth of ¾ inch. Heat to 375 degrees Fahrenheit. Drop batter by tablespoonfuls into the hot oil. The oil should just barely cover the tops of the fritters. Fry for 2 minutes on each side or until deep golden brown. Lift the fritters out of the oil with a fork or slotted spoon. Drain very well. Remove the fritters to paper towels to continue draining. Do not salt. Allow fritters to cool for at least 8-10 minutes before serving. Serve with red pepper aioli.


18% DV

9% DV

10% DV

8% DV

10% DV

Comfort food at its best! The ultimate Cheesy Chicken and Broccoli Casserole with Rice is made from scratch with simple, wholesome ingredients. The flavorful rice, vegetables, and chicken come together in a creamy sauce with a buttery Ritz cracker topping. Add a salad and corn muffins or biscuits for a hearty, family-friendly dinner any night of the week!

3/4 c salted butter
1 onion
4 cloves garlic
1/2 c all purpose flour
3 c low sodium chicken broth
12 oz cream cheese
2 t fresh thyme
1 t fresh rosemary
1 T Dijon mustard
1 1/2 t kosher salt
1/2 t black pepper
4 c cooked shredded chicken
4 c cooked long grain white rice
4 c frozen baby broccoli florets
2 c coarsely crushed Ritz crackers ( mixed with 2 T melted butter )
  • Preheat oven to 350° F . Grease a 9 x 13-inch baking dish; set aside.
  • In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is...
    See the full directions on my site


60% DV

91% DV

113% DV

48% DV

31% DV