Corn, Jalapeño, and Plant-Based Bacon Fritters with Roasted Poblano Aioli
Created in partnership with Orlando Pride, these Corn, Jalapeno, Bacon Fritters with Roasted Aioli are so tasty and come together quick with a Spice World kick! Crispy, savory, and packed with flavor, these fritters and aioli are sure to take your appetizer game to the next level.
Prepare aioli. Preheat the oven broiler to high; place the oven rack at the top of the oven. Arrange poblanos on a foil-lined baking sheet and broil chilies in the oven for 4–6 minutes, turning occasionally, until the skin is completely blistered. Transfer chilies to a large bowl and cover the bowl with plastic wrap; set aside to cool.
Peel the blackened blistered skin from the chilies. Cut a slit in each pepper and remove the seeds and stems. Juice lime (2 Tbsp). Add to blender (or food processor): poblanos, lime juice, and cilantro; blend until smooth. Transfer the poblano mixture to a small bowl; whisk in ½ teaspoon salt, sandwich spread, and garlic until blended. Chill until ready to serve.
Prepare fritters. Preheat the oil in a large Dutch oven to 350°F. Cook bacon following package instructions until crisp, then coarsely chop. Thinly slice green onions; finely chop jalapeño (remove seeds and membranes if desired). Remove husks and silks from corn (if needed); slice kernels from cobs (3 cups).
Combine in a large bowl: chopped bacon, onions, Easy Onion, jalapeños, corn kernels, eggs, remaining 1 teaspoon salt, milk, baking powder, and flour until well blended. Form (scoop) into 1-inch fritters and carefully drop into oil, 1 scoop at a time. Fry (in batches) for about 4–6 minutes until golden brown and cooked through. Transfer to a paper-towel-lined baking sheet until all the fritters are fried. Serve immediately with aioli on the side.
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