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1/4 cup minced onion
1/2 cup cooked corn (cut off the cob)
2 eggs
1 tablespoon fresh parsley, chopped
1/3 cup milk
1 cup cheddar cheese, shredded
3/4 cup flour
2 teaspoons baking powder
2 teaspoons J.O. Seasoning
3 tablespoons mayonnaise
Fresh lemon juice (about 1/2 lemon)
1 teaspoon garlic powder
2 teaspoons J.O. Seasoning
1 tablespoon chopped fresh parsley
Vegetable oil
In a mixing bowl, gently combine all the wet ingredients. In a separate bowl, mix together the dry ingredients, then gradually add them to the wet ingredients until well combined. Refrigerate the mixture for 2-4 hours before cooking.
For the Lemon Crab Aioli, mix together all the aioli ingredients, and taste, adjusting the heat with J.O. seasoning for a spicier sauce.
Heat your griddle on medium-low heat, drizzle vegetable oil, and add a spoonful of the fritter mixture. Gently press down to create a round patty for even cooking.
Let the fritters cook until golden brown, then flip and cook the other side.
Cook each side for about 4-5 minutes, adding vegetable oil with a squirt bottle around the fritters as needed for even shallow frying.
Drain the fritters on paper towels and serve them with the Lemon Crab Aioli.
Enjoy your delicious Cheesy Crab and Corn Fritters with the zesty Lemon Crab Aioli!
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