Bacon and Corn Fritters with Chipotle Aioli
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These bacon and corn fritters are a total dream. With fresh corn, salty bacon, green onions, and cheddar cheese, they’re crispy, fluffy, and ridiculously delicious with a side of spicy chipotle aioli. This cozy recipe is definitely a go-to appetizer or side dish for dinner parties and BBQs!
Hot girl summer? Done. It’s over. Been there, done that. Hot CORN summer, on the other hand? Yeah, I can get into that.
In my effort to use summer corn in each and every way possible, I’ve moved onto bringing corn indoors. That is, not just throwing it on the grill and slathering it in butter. It’s appetizer time, a.k.a. my one true passion.
I learned how to make the lightest, crispiest fritters when I was in culinary school and this corn version is no exception. They make for an excellent side dish, appetizer, or happy hour snack along with some marinated mozzarella balls and this viral boat dip recipe. This is basically a one-bowl recipe and everyone loves that crispy, crunchy crust. And these fritters are stuffed with bacon and cheese because everything’s better with a little cheesy-bacon action.
Enjoy them with a crisp glass of wine or a cold beer and enjoy the last few moments that summer has to offer!
Fresh corn
I recommend corn fresh off the cob in this recipe. It’s so sweet and the texture adds a nice bite. But in the off season, use defrosted frozen corn or canned corn instead. Then, grab some thick-cut bacon, all purpose flour, baking powder, sugar, Morton’s Kosher salt, black or white pepper, garlic powder, smoked paprika, eggs, whole milk, green onions, sharp cheddar cheese, and neutral oil for frying.
To make the aioli, you need mayonnaise, lemon juice, chipotle peppers in adobo sauce, garlic, salt, and pepper.
Cook the bacon
Slice the corn
Here’s a fun trick I learned when I was in culinary school. To keep the kernels from flying everywhere, cut the corn using a bundt pan! Just place the top of the corn cob in the hole in the middle of the bundt pan. Hold the top of the cob (near the stem) and cut diagonally down the cob. The kernels will fall neatly into the bundt pan!
Make the batter
Fry the fritters
To test the oil, add a small spoonful of batter to the hot oil. If it sizzles and the batter turns golden-brown, it’s ready to go! If the oil doesn’t sizzle much, it’s too cool. Or, if the batter burns, it’s too hot. You may need to play around with the temperature a bit!
Mix up the chipotle aioli
Batter consistency
The batter should be fairly thick. It will also hold its shape once you scoop it into the pan! If the batter is crumbly, it’s too dry. If the batter is runny, it needs a bit more flour – just add flour 1 Tablespoon at a time until it holds its shape when scooped.
Storing & freezing tips
Bacon and cheese fritters are best fresh, but if you have leftovers, you can still eat them later! Just make sure they’re completely cool and place the fritters in an airtight container. Then, refrigerate for up to 3 days. To freeze, place the fritters on a sheet pan and freeze until solid, about 1-2 hours. Place the frozen fritters in a freezer bag or container and freeze for up to 3 months.
Reheat til crispy
If you have an air fryer, it’s definitely the best way to reheat fritters. It makes them so crispy! Just place the fritters in a single layer in the basket of an air fryer and cook at 375°F (190°C) for 4-5 minutes until crispy. Flip them halfway through cooking so they don’t burn.
You can also reheat them in the oven! Place a wire rack on a sheet pan and layer the fritters in a single layer on top of the wire rack. Bake at 400°F (204°C) for 12-14 minutes, flipping halfway through, until hot and crispy. They may not seem super crunchy but will crisp up more as they cool.
You can also cook the cheesy corn fritters in the air fryer or oven straight from frozen! Just add 1-2 minutes of cooking time.
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Cheesy Bacon & Corn Fritters with Chipotle Aioli
Ingredients
Chipotle Aioli
- 1/2 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 1/4 cup chopped chipotle peppers in adobo sauce
- 1 teaspoon minced garlic
- Kosher salt and freshly-ground black pepper, to taste
Bacon Corn Fritters
- 1/2 pound thick-cut bacon
- 1 cup all purpose flour
- 3 cups corn kernels (about 4 cobs)
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1/2 teaspoon Kosher salt, plus more to taste
- 1/4 teaspoon white pepper (or freshly-ground black pepper)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 eggs, lightly beaten
- 1/2 cup whole milk
- 1/4 cup chopped green onions, plus more for garnish
- 1 cup shredded sharp cheddar cheese
- Canola or vegetable oil, for frying
Equipment
- 12'' skillet
- Food processor (or blender)
- #20 (1.5 ounce) cookie scoop
Instructions
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!
