Charred Corn Fritters
I have been trying to get this recipe out there since the early days of the Mexican cooking classes. It's only taken me over two years! Scary how fast that time went...Anyhoo, armed with a batch of Jalepeno Lime Aioli (from the class menu) and some amazing blackened trout from Huon in Tassie, I went to work finally on New Years Eve, and guess which nibbly disappeared first? Yep, this was a BIG hit. Hope you think so too! (For those of you wondering when you can get your mitts on the Jalepeno Lime Aioli recipe, it is in my new book, coming mid year...in the meantime, add some Lime, jalepeno and garlic to mayo...you can do it!)
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