Smoked Corn Fritters with Spicy Chipotle Aioli

A twist on classic vegan corn fritters from the heart of America, these bite-sized treats are crispy on the outside and fluffy on the inside, served with a tangy chipotle aioli for dipping.

🛒 Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1/4 cup granulated sugar
• 2 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup non-dairy milk
• 2 tbsp apple cider vinegar
• 1/3 cup canola oil
• 2 tbsp chipotle peppers in adobo sauce
• 2 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt

👨‍🍳 Instructions

1. 1

   In a large bowl, whisk together flour, cornmeal, granulated sugar, smoked paprika, salt, and black pepper.

2. 2

   In a separate bowl, whisk together non-dairy milk, apple cider vinegar, and canola oil.

3. 3

   Add the wet ingredients to the dry ingredients and stir until just combined.

4. 4

   Heat about 1/2-inch of canola oil in a large skillet over medium-high heat.

5. 5

   Using a cookie scoop or spoon, drop rounded balls of the batter into the oil.

6. 6

   Fry the fritters for about 3-4 minutes on each side, or until golden brown and crispy.

7. 7

   Using a slotted spoon, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil.

8. 8

   Meanwhile, make the chipotle aioli by blending chipotle peppers, lemon juice, garlic powder, and salt in a blender or food processor until smooth.

9. 9

   Serve the fritters with the chipotle aioli for dipping.

💡 Pro Tips

To ensure crispy fritters, don't overcrowd the skillet. If using a convection oven, preheat to 400°F (200°C) and bake for 10-12 minutes. For an extra crispy exterior, try chilling the fritters in the refrigerator for 10 minutes before frying.

📊 Nutrition per Serving