corn fritters

Fritters are a fast and versatile food that you can serve as an appetizer or side dish. I’ve made and tasted shrimp fritters, zucchini fritters, crab fritters, even alligator fritters. Today I wanted to make a fresher lighter fritter stuffed with corn, layered with roasted tomatoes, and drizzled with a tangy lime aioli. Serve with a side salad and you have one tasty lunch!corn fritters with roasted tomatoes and lime aiolicorn fritters with roasted tomatoes and lime aiolicorn fritters with roasted tomatoes and lime aioli

Serves 4


Corn fritters with roasted tomato and lime aioli

1 hr, 30 Total Time

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    Roasted tomatoes
  • 1 tbsp oil
  • 4 tomatoes, halved
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Lime aioli
  • 1/4 cup mayonnaise
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 1 garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Corn fritters
  • 1 1/2 cups fresh corn kernels
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1 tsp baking powder
  • 1 large egg, beaten
  • 1/4 tsp black pepper
  • 1/2 tsp salt


  1. Preheat oven to 400 degrees F.
  2. Toss halved tomatoes with salt, pepper, and oil. Lay on a baking sheet and roast for 1 hour or until tomatoes have softened.
  3. Meanwhile, make the aioli. Whisk together mayo with lime juice and zest, garlic, salt, and pepper.
  4. Make the fritters. Combine all the ingredients (corn - salt) in a large mixing bowl, stirring until combined.
  5. Heat 1 tbsp oil in a large nonstick pan or griddle over medium heat. Drop batter by tablespoonfuls onto the pan to make a total of 12 fritters. Cook until golden brown, about 2 minutes. Flip and cook on the other side another 2 minutes. Remove from heat. Serve fritters with roasted tomatoes and lime aioli.

**Helpful tips and common mistakes

These fritters are easy to make but take a bit of time especially because of the tomatoes. You can make these tomatoes and even the fritters ahead of time and reheat them in the oven before serving.

Roasting tomatoes allow the flavor to be concentrated, giving you much more of a punch than raw tomatoes. Depending on the size of your tomatoes, they may take longer than 1 hour.roasted tomatoesWhen making the batter, do not be alarmed if there seems to be too much corn. This recipe attempts to make these fritters lighter by using just enough flour, milk, etc to bind the corn mixture together.

You can choose to use a griddle instead of a nonstick pan to cook the fritters. The egg really helps bind the mixture together and allows the fritters to hold its shape very well.
corn frittersAs for the lime aioli, you will find the consistency to be very thin. Usually all of the aiolis I make are on the heavier side, with some thickness; however, this lime aioli is more like a sauce than a dip. You may be tempted to add more mayo, but this will dull the tartness of the aioli.

Wow, these corn fritters are good! The fritters are very fresh and naturally sweet from the corn while the tomatoes add depth and richness to the dish and the aioli adds tartness. Even presentation wise this dish is impressive. Serve alongside panko crusted pork (check it out for tomorrow’s posting!) for a very satisfying meal.
corn fritters with roasted tomatoes and lime aioli



Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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