Corn Fritters with Basil & Lemon Aioli by Marisa Ford

Ingredients:

• 2 tablespoons ground flaxseed meal
• 1/3 cup all-purpose flour
• 2 tbsp. water
• 1 teaspoon sea salt
• ¼ teaspoon garlic powder
• ¼ teaspoon cumin
• 2 cups fresh corn kernels
• 1 scallion, thinly sliced
• ½ jalapeno, seeded and finely chopped
• 2 tablespoons olive oil
• Organic Basil & Lemon Aioli Add to cart
• Microgreens, sliced radish, pickled red onion, and lime wedges, to serve

Preparation:

1. In a small bowl, add flax to ¼ cup + 2 tablespoons water. Stir well and set aside for 10 minutes to thicken.
2. Pulse flour, salt, garlic powder, and cumin in a food processor until combined. Add corn, scallion, jalapeno, and flax mixture and pulse a few times until well combined but still chunky.
3. Heat oil in large sauté pan over medium heat. Pour or scoop batter onto the pan, using ¼ cup for each fritter. Cook until golden brown, about 2-3 minutes.
4. Serve with a dollop of Basil & Lemon Aioli, microgreens, sliced radish, pickled red onion and lime wedges.

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