Corn & Crab Fritters with Lemon Aioli

1 tbsp NZ butter
1 small white onion, fine chopped
310 g corn, divided
115 g green chilles, chopped
1 cup flour
1 tsp baking powder
2 tsp SIDS SALT & PEPPER
⅔ cup whole milk
2 large eggs
170 g can crab meat, drained
¼ cup rice bran oil for frying, as needed
¼ cup chopped fresh parsley for garnish
LEMON AOLI:--
⅔ cup SIDS RASPBERRY HONEY MAYO
½ tsp lemon zest
3 tbsp lemon juice
1 clove garlic, minced
1 tsp SIDS CRAZY LEMON

In a medium 28 cm frypan, melt butter. Sauté onion for 3-5 minutes, stirring occasionally. Remove from heat. Set aside 1 tablespoon corn for aioli. In the same pan, combine remaining corn and chilles with cooked onions. Remove pan from heat.
In a mixing bowl, combine flour, baking powder and SIDS SALT & PEPPER. In a large bowl, whisk together milk and eggs. Gradually whisk flour mixture into milk mixture just until smooth. Stir in corn and chilli mixture and crabmeat. Cover and refrigerate 10 minutes.
Meanwhile, make aioli by combining the SIDS RASPBERRY HONEY MAYO, lemon juice, SIDS CRAZY LEMON, zest, garlic and reserved corn in a small mixing bowl. Chill until ready to serve.
Remove the corn crab batter from the refrigerator. Add enough oil to pan so it reaches about 6 mm deep then heat over medium-high heat. Carefully drop 6-7 mounds of batter by tablespoon into hot oil. Cook until golden brown, about 1-2 minutes per side. Transfer fritters to paper towels and repeat with remaining batter. Serve with lemon aioli. Sprinkle with chopped parsley.