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Prepare the Chipotle Aioli: In a small bowl, whisk together mayonnaise, minced chipotle in adobo sauce, 1 teaspoon of adobo sauce, lime juice, minced garlic, and salt. Cover and refrigerate until serving to allow flavors to meld.

Prepare Fritter Batter (Dry Ingredients): In a large mixing bowl, whisk together the all-purpose flour, baking powder, 1/2 teaspoon salt, black pepper, chili powder, and ground cumin.

Prepare Fritter Batter (Wet Ingredients): In a separate medium bowl, whisk the large egg and milk until well combined.

Combine Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to tough fritters.

Fold in Vegetables: Gently fold in the corn kernels, diced jalapeño, minced red onion, and chopped fresh cilantro into the batter.

Heat Oil: Heat the vegetable oil in a large skillet or cast-iron pan over medium heat. The oil should be about 1/2 inch deep. Allow the oil to heat thoroughly; a drop of batter should sizzle immediately when added.

Cook Fritters: Once the oil is hot, drop spoonfuls of batter (about 2 tablespoons each) into the hot oil. Flatten them slightly with the back of a spoon to ensure even cooking. Do not overcrowd the pan; cook in batches if necessary.

Fry until Golden: Cook the fritters for 3 to 4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F.

Drain and Serve: Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter. Serve the spicy corn fritters hot with the chilled Chipotle Aioli.

Prepare the Chipotle Aioli: In a small bowl, whisk together mayonnaise, minced chipotle in adobo sauce, 1 teaspoon of adobo sauce, lime juice, minced garlic, and salt. Cover and refrigerate until serving to allow flavors to meld.

Prepare Fritter Batter (Dry Ingredients): In a large mixing bowl, whisk together the all-purpose flour, baking powder, 1/2 teaspoon salt, black pepper, chili powder, and ground cumin.

Prepare Fritter Batter (Wet Ingredients): In a separate medium bowl, whisk the large egg and milk until well combined.

Combine Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to tough fritters.

Fold in Vegetables: Gently fold in the corn kernels, diced jalapeño, minced red onion, and chopped fresh cilantro into the batter.

Heat Oil: Heat the vegetable oil in a large skillet or cast-iron pan over medium heat. The oil should be about 1/2 inch deep. Allow the oil to heat thoroughly; a drop of batter should sizzle immediately when added.

Cook Fritters: Once the oil is hot, drop spoonfuls of batter (about 2 tablespoons each) into the hot oil. Flatten them slightly with the back of a spoon to ensure even cooking. Do not overcrowd the pan; cook in batches if necessary.

Fry until Golden: Cook the fritters for 3 to 4 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F.

Drain and Serve: Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter. Serve the spicy corn fritters hot with the chilled Chipotle Aioli.