Name: Bacon and Corn Fritters with Chipotle Aioli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 fritters
Cuisine: American
Ingredients: 0.5 cup mayonnaise; 2 teaspoons fresh lemon juice; 0.25 cup chipotle peppers in adobo sauce; 1 tsp garlic; salt and black pepper; 0.5 lb thick-cut bacon; 1 cup all purpose flour; 3 cups corn kernels; 1 tsp baking powder; 2 teaspoons sugar; 0.5 tsp Kosher salt; 0.25 tsp white pepper; 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 2 eggs; 0.5 cup whole milk; 0.25 cup green onions; 1 cup sharp cheddar cheese; vegetable oil

Bacon and Corn Fritters with Chipotle Aioli

Bacon and Corn Fritters with Chipotle Aioli cover

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Bacon and Corn Fritters with Chipotle Aioli

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Ingredients

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Instructions

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Chipotle Aioli

Combine the mayonnaise, lemon juice, chipotle peppers in adobo sauce, garlic, salt, and pepper in the bowl of a food processor.

Blend the mixture until it's very smooth. Taste and add more chipotle peppers, salt, and pepper if desired. Spoon the aioli into an airtight container. Refrigerate the sauce while you make the fritters.

Bacon Corn Fritters

Preheat the oven to 400°F. Line a sheet pan with parchment paper. Lay the bacon side-by-side on the parchment paper. Bake the bacon for 15-20 minutes, rotating the pan halfway through, until it's nice and crispy. Place the cooked bacon on paper towels to soak up any extra grease. Once the bacon is cool, chop it finely.

Shuck the cobs of corn and wash them to remove any extra strands of silk. Then, place the cob stem-side down on a cutting board. Use a sharp knife to carefully slice the kernels off of the cob. Repeat with all of the cobs until you have 3 cups of kernels.

Start by whisking the flour, baking powder, sugar, salt, white pepper, garlic powder, and smoked paprika in a small bowl. Set aside.

In a large bowl, whisk the eggs and whole milk until combined. Add the corn kernels, chopped bacon, green onions, and cheddar cheese. Use a rubber spatula to combine. Add the flour mixture and stir just until the batter is combined and there are no more streaks of flour. Let the batter sit for 5 minutes.

Pour the canola or vegetable oil in a 12'' skillet until it comes up about 1/8'' on the sides of the pan. Heat over medium until the oil is very hot. To test the oil, spoon a small amount of batter into the pan. If it sizzles and turns golden-brown after a minute or so, it's ready to go!

Using a #20 scoop, spoon mounds of batter into the pan 2-3 at a time. Use a spatula to gently press the mounds into a flat circle. Cook the fritters for 2-3 minutes until they're crisp and golden brown. Flip and cook for another 2-3 minutes until the other side is crispy and golden brown. Repeat with the remaining batter.

Place the fried fritters on paper towels to soak up any extra grease. Sprinkle with Kosher salt and green onions if desired. Serve the fritters hot with the chipotle aioli. Enjoy!

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Tips & Tricks (5)

Dry Your Corn Thoroughly 🌽
Pat fresh or thawed corn kernels completely dry with paper towels before mixing into the batter to prevent excess moisture, which ensures crispy fritters instead of soggy ones.
Render Bacon Fat for Extra Flavor 🥓
Reserve 2 tablespoons of bacon fat from cooking and fold it into the batter for deeper, richer flavor that amplifies the smoky notes throughout the fritters.
Chill Batter Before Frying 🧊
Refrigerate your fritter batter for at least 30 minutes before frying to prevent spreading and create a fluffier, more delicate interior with a crispier exterior.
Emulsify Aioli Slowly 🌊
When making chipotle aioli, add garlic and mayo to the chipotle puree gradually while whisking constantly to create a stable, creamy emulsion that won't break or separate.
Maintain Oil Temperature Consistency 🌡️
Keep your frying oil at 350-360°F using a thermometer and fry in small batches to prevent temperature drops, ensuring golden-brown fritters that cook through evenly in 2-3 minutes per side.