A recipe influenced by a small restaurant in Show Low, AZ, this roasted corn and sweet potato fritters with green chile aioli is a fun appetizer for the fall.
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Back during my awesome, crazy travel-filled month, the husband and I were able to visit my sister-in-law for a holiday weekend. And for the longest time, my sister-in-law has been t elling me that I needed to try these AH-mazing fritters at this place called The House, in Show Low Arizona. When we decided to visit her and the family over a holiday weekend, she told us to meet her at this restaurant so I could try them out. And they were fantastic!
The House is an awesome little restaurant with a lot of outdoor seating. Nestled in the White Mountains, and with awesome weather most of the time in the year, I wouldn’t blame them at all. In fact, the way they had their restaurant lot reminded of a lot of the Brat Haus in Scottsdale. With a very small menu, this place has a lot of classic favorites with their own twist (my favorite!). I had their Roasted Porkadilla (amazing!) and my husband had their Barn Burger (actually, my sister-in-law’s whole family all pretty much ordered that burger too). Along with our order, came out these Sweet Corn Fritters.
When I bit into them, I could tell that there was something more to these fritters than just corn. With a nice, corn muffin-y texture to the fritters, they were filled with roasted corn, sweet potatoes, onions, and jalapenos. Served along side these fritters was a green chile aioli! Absolutely perfect and complimentary! Along with wanting me to try these fritters, my sister-in-law wanted me to recreate them for her.
Now mine are a bit different, because I obviously don’t have the recipe and can only go by how I would make them but the base of this fritter is a basic corn bread batter. Super easy to make and has some added sugar to highlight the natural sweetness of corn.
The addition of sweet potatoes is such a genius idea because it really gives this early fall element to the dish that I appreciate. Plus it gives a nice little pop of color when the fritter is broken into.
What is aioli, exactly? Aioli is a French mayo, basically, with the addition of roasted garlic. It’s delicious and robust. I’ve noticed in recent years, with the more “from scratch” movement in restaurant happening, a lot of chain restaurants are labeling their mayos as “aiolis” and they couldn’t be further from the truth. And it bothers me so much. If you can’t taste roasted garlic in your “aioli,” then it’s just mayo. And roasted garlic aioli is redundant and ridiculous. So now you know my little rant about aioli!
A few weeks ago I did a live Facebook video in which I made my “infamous” mayo, so if you would like to see a demonstration of that, use this link to watch the replay.
This green chile aioli is super easy to make. Hatch chiles are ideal to make this aioli with because of their unique flavor, however, upon developing this recipe, hatch chiles were no longer in season so I opted for Anaheim chiles instead. If you live in the part of the country that can’t get a hold of hatch chiles, Anaheims are the ones I would opt for. If you can get a hold of them, by all means, use them up!
I hope you enjoy this recipe as much as my sister-in-law did! I need to apologize to her for how long it took me to get this recipe on the blog but now you can enjoy it as well! If you get the chance to visit Show Low, check out The House, as well as the Red Barn Creamery next door for some amazing desserts!
For another awesome corn battered and fried dish, check out my Fried Okra recipe!
For awesome tips on fail-proof frying, be sure to check out this post as well!
- 6 ounces butter
- 5.75 ounces cornmeal
- 3.5 ounces sugar
- 4 eggs
- 4.75 ounce AP flour
- 1 tablespoon baking powder
- 1 ½ teaspoon salt
- 6 ounces corn, roasted
- 1 sweet potato, peeled and cut in small dice, roasted until tender
- 1 large shallot sautéed
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ tablespoon Dijon mustard
- Pinch salt
- 1 head roasted garlic
- 3 Anaheim chiles, roasted and peeled
- 1 cup olive oil
- In a medium mixing bowl, beat together butter, cornmeal and sugar with a paddle attachment until light in color and fluffy in texture, about 5 minutes.
- Add eggs into the butter mix, one at a time and scraping the edges and bottom of mixing bowl before each addition.
- Sift together dry ingredients and carefully add to the mixer on low speed until just incorporated. Manually stir in roasted corn, sweet potatoes and shallot.
- Bring a medium sized pot, filled 2/3’s full with vegetable oil to 350 degrees. Scoop fritter mix with cookie scoop and drop, carefully, into oil. Allow to fry in oil until fritters become golden brown in color and fully cooked, about 5 minutes. Remove from oil with a spider and drain on a plate lined with paper towel. Immediately season with salt.
- Serve immediately and with green chile aioli.
- Using a food processor or a blender, place all ingredients inside, minus the oil, and blend together until well combined.
- Slowly add oil to the aioli base until all oil has been added. Adjust consistency with cool water.
- Store in a plastic container and keep refrigerated. Enjoy with fritters.
Amount Per ServingCalories 3614Saturated Fat 105gCholesterol 1606mgSodium 6642mgCarbohydrates 375gFiber 33gSugar 129gProtein 67g