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.
Serves: 6
Total Time: 45 minutes



  • 3 fresh poblano peppers
  • 1 lime
  • ½ bunch fresh cilantro
  • ½ tsp kosher salt
  • ¾ cup plant-based sandwich spread
  • 1 tsp Spice World Ready-to-Use Minced Garlic


  • 6 cups vegetable oil
  • 10 oz plant-based bacon
  • 4 green onions
  • 2 tsp Spice World Easy Onion
  • 1 large jalapeño pepper
  • 4 ears fresh corn
  • ½ cup plant-based liquid eggs
  • 1 tsp kosher salt
  • ½ cup soy milk
  • 1¼ tsp baking powder
  • 2 cups flour


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  1. 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.
  2. 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.
  1. 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).
  2. 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.




Corn, Jalapeño, and Plant-Based Bacon Fritters with Roasted Poblano Aioli