Corn + Nori Fritter Recipe

Prep corn

If using fresh corn, cut kernels from 4 ears (about 3 cups). If using frozen, thaw and drain well, pat dry with paper towels to remove excess moisture.

Mix dry ingredients

In a large mixing bowl whisk together the flour, cornmeal, baking powder, salt, and sugar until evenly combined.

Combine wet ingredients

In a separate bowl whisk the eggs and milk until blended. Stir in lime zest, sliced scallions, chopped cilantro (or parsley), and black pepper.

Form batter

Pour the egg mixture into the dry ingredients and fold gently until just combined. Fold in the corn kernels. The batter should be thick but spoonable; if too dry add up to 1–2 tablespoons more milk. Let the batter rest 10 minutes while you heat the oil — this hydrates the cornmeal and helps binding.

Heat oil

Pour neutral oil into a large skillet to a depth of about 1/4 inch (roughly 1 cup). Heat over medium-high until shimmering and a pinch of batter sizzles immediately and browns (about 350°F / 175°C).

Fry fritters

Using two spoons or a small 1/4-cup scoop, drop mounded spoonfuls of batter into the hot oil, spacing 1–2 inches apart. Flatten slightly with the back of a spoon for even cooking. Fry 2–3 minutes per side until golden brown and crisp. Adjust heat as needed so they cook through without burning. Work in batches to avoid crowding.

Drain

Transfer cooked fritters to a wire rack set over a baking sheet or paper towels to drain. Keep warm on a low oven (200°F / 95°C) while finishing remaining batter.

In a small bowl combine mayonnaise, minced garlic, lemon juice, lemon zest, smoked paprika, salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning — add up to 1/2 teaspoon more lemon juice for brightness or a pinch more salt. Chill until ready to serve.

In a mini food processor or blender combine cilantro, parsley, mint (if using), shredded coconut, shallot, garlic, lime juice, melted coconut oil, red pepper flakes, salt, and black pepper. Pulse briefly until the herbs are finely chopped but the sauce retains some texture — aim for a slightly coarse consistency. Scrape down sides and pulse once more if needed. Transfer to a bowl and taste; add more lime, salt, or oil to balance acidity and loosen consistency. Keep at room temperature until serving.

Toast nori: briefly pass nori sheets over an open flame or place in a dry skillet for 15–30 seconds per side until crisp and slightly fragrant. Let cool, then crumble or grind into fine flakes. Mix crumbled nori with toasted sesame seeds and flaky salt in a small bowl.

Plate: Arrange 3–4 warm corn fritters per serving on a platter. Spoon a dollop of house-made aioli beside or atop each fritter, then drizzle or dot coconut chimichurri over and around the fritters. Finish with a light sprinkle of nori seasoning, an extra pinch of flaky salt if desired, and a lime wedge on the side.

Serve: Serve immediately while fritters are hot and crisp. Leftover aioli and chimichurri keep refrigerated in airtight containers for up to 3 days; re-crisp fritters in a 375°F (190°C) oven for 6–8 minutes.