Smoky Bacon Corn Fritters & Chipotle Aioli

Sweet corn paired with smoky bacon tucked into a cheesy breaded crust and smothered in a savory chipotle aioli. Need we say more?

Ingredients:

Method:

Fritters

1) Place the butter, water, milk, salt, sugar, and Tabasco in a pot and bring to simmer. Add the flour and stir well. Cook the mixture over a low heat, stirring continuously, when it clumps around the spoon, transfer to a stand mixer. Mix the batter on a medium/low setting for a couple of minutes to allow it to cool slightly.

2) Crack the eggs into a small bowl. With the mixer on medium speed, add one egg and wait until it incorporates into the flour mixture. Add the second egg and wait until the batter looks smooth. Repeat two more times until the batter has absorbed the eggs and it appears lighter and is clinging to the sides of the bowl again.

3) Add the bacon bits, cooked kernels of corn, grated Cheddar cheese, parsley, and pepper. Fold everything together until well combined and chill the batter in the refrigerator until it firms up.

4) When ready to cook the fritters, heat the canola oil until it reaches 350°F (175°C). Using two tablespoons, drop little balls of the batter carefully into the oil. Fry until golden brown and the fritters are floating, about 5 minutes.

5) Remove from the oil and rest on a plate lined with paper towel to absorb any extra oil and serve warm with chipotle aioli.

Chipotle Aioli

1) In a food processor, combine the egg yolks, garlic, lemon juice, salt, and the chipotle peppers in adobo sauce. Turn the food processor on high and slowly pour in the oil. The aioli will become smooth after about a minute and will start to resemble a mayonnaise. Refrigerate until ready to serve with the fritters.