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 oven broiler on high; place oven rack at top of oven. Arrange poblanos on foil-lined baking sheet and broil chilies in oven 4–6 minutes, turning occasionally, until skin is completely blistered. Transfer chilies to large bowl and cover bowl with plastic wrap; set aside to cool.
Peel blackened-blistered skin from chilies. Cut a slit in each pepper and remove seeds and stems. Juice lime (2 tablespoons). Add to blender (or food processor): poblanos, lime juice, and cilantro; blend until smooth. Transfer poblano mixture to small bowl; whisk in 1/2 teaspoon salt, sandwich spread, and garlic until blended. Chill until ready to serve.
Prepare fritters. Preheat oil in 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 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) about 4–6 minutes until golden brown and cooked through. Transfer to paper towel-lined baking sheet until all fritters are fried. Serve immediately aioli on the side.
